Ingredients

3 pounds red sweet-tart apples, quartered and cored
1 medium navel orange sliced into wedges
¾ cup light brown sugar packed
4 cinnamon sticks (approximately 2 ½-3 inches in length, plus additional sticks to garnish individual serving glasses)
2 teaspoons ground cinnamon
1 teaspoon whole cloves (approximately 18-20)
½ teaspoon ground allspice
6 cups water

Directions

Add the apples, orange, brown sugar, cinnamon sticks, ground cinnamon, cloves and allspice to the insert of a 4-5 quart crockpot. Cover the fruit and spices with the water. There should be enough water to fully submerge the apples.

Add the lid to the crockpot, set to LOW and cook for 6-7 hours (3-4 hours on HIGH) or until very soft.

Remove the cinnamon sticks from the crockpot. Using a potato masher, gently mash the softened apples and oranges to release more flavor. Allow the cider to cook for an additional 1 hour.

Place a large fine mesh strainer over a large pitcher or bowl, strain the mixture to remove the apple peel, orange slices and spices from the apple cider. Press as much liquid from the mashed fruit as possible using the back of a wooden spoon or a ladle. Discard the solid pieces. You may need to strain the cider in batches to prevent overflow and allow for easier pressing. For an extra smooth cider, place a cheesecloth over the fine mesh strainer and strain a second time to ensure no pulp or spices remain in the final apple cider.

Serve warm (ideally between 145°F-155°F) in individual mugs, garnished with a cinnamon stick for a festive touch, if desired.