Prep the fruit: Rinse apples and oranges well. Quarter the apples; no need to peel or core. Slice the orange into rounds. If you prefer less bitterness, peel the orange first.

Load the pot: Add apples, orange slices, cinnamon sticks, cloves, allspice, and ginger to a large stockpot. Pour in enough water to cover the fruit by about an inch (10–12 cups).

Simmer gently: Bring to a gentle boil over medium-high heat. Reduce to low, cover, and simmer for 1 hour. The fruit should be very soft and fragrant.

Mash for flavor: Use a potato masher or the back of a spoon to mash the fruit in the pot. This releases more juice and intensifies the flavor.

Simmer again: Cover and simmer another 30–45 minutes. Taste the liquid; it should be deeply apple-forward with warm spice notes.

Strain: Set a fine-mesh strainer over a large bowl or another pot. Ladle the cider through, pressing the solids to extract as much liquid as possible. For ultra-smooth cider, strain a second time through cheesecloth.

Sweeten and finish: Return the strained cider to the pot. Stir in maple syrup, brown sugar, or honey a little at a time. Add vanilla if using. Warm over low heat and adjust sweetness and spice to taste.

Serve: Ladle into mugs and garnish with a cinnamon stick or orange peel if you like. Enjoy hot, or cool for iced cider later.