Wash 10–12 apples thoroughly and cut them into quarters. No need to peel them.

Peel and section 2 oranges.

Place the apples and oranges into a large stockpot.

Add 1 Tbsp whole cloves, 4 cinnamon sticks, 1 tsp allspice and 1 whole nutmeg,

Pour in 16–20 cups water, or enough to completely cover the fruit.

Bring the mixture to a simmer over high heat.

Once simmering, reduce the heat slightly and continue to simmer for about 2 hours, or until the apples are very soft.

Using a potato masher or large wooden spoon, mash the softened apples and oranges against the side of the pot.

Cover and continue simmering for 1 additional hour.

Carefully strain the cider through a cheesecloth-lined colander or fine mesh strainer into a clean pot or large bowl.

Press the fruit solids against the strainer to extract as much liquid as possible.

Discard the solids.

Stir in ½ to 1 cup brown sugar, adding gradually until the cider reaches your desired sweetness.

Serve warm, at room temperature, or chilled.

Garnish with fresh apple slices and a cinnamon stick if desired.