12 or so small-to-medium-sized apples, assorted types
1/2-1 cup brown sugar
4 cinnamon sticks
1 whole nutmeg
1 Tbsp. whole cloves
1 tsp. whole allspice (optional)
water to cover
Wash apples and the orange, and then roughly cut into quarters. (Don’t worry about removing peels, seeds, or stems.) Place in a large stock pot.
Add sugar (I start with 1/2 cup, you can always add more later), cinnamon sticks, nutmeg, cloves and allspice. Then cover with water, filling the pot until it is nearly full. Bring to a boil and boil uncovered for at least an hour, stirring occasionally. Then cover and reduce to a simmer, and allow juice to simmer for at least another two hours.
Periodically during the three hours, use a potato masher to begin mash the apple and orange slices once they are soft. Feel free to also add more sugar or spices to taste.
When cider is ready allow to cool then strain apple pieces and whole spices into a clean pitcher or pot. If you feel like it you can strain everything through a cheesecloth and twist and squeeze to get every last drop.
Serve hot, and garnish with a cinnamon stick, fresh orange slice, or dried apples if you’d like. Store in the fridge and reheat as desired.