Wash the apples and orage and roughly cut them into quarters, no need to remove seeds or stems. Place the cut fruit and spices in the bowl of your slow cooker. Add water until it’s about an inch from the top of the bowl. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

When you have about an hour left in the cooking process, use a potato masher or a large spoon to crush and mash the apples and then let them continue to cook until completely soft.

Strain the cider to remove all of the fruit solids, reserving the liquid and returning it to the slow cooker. I first strain the cider through a regular colander, then strain again through cheesecloth to make sure to remove all chunks of fruit and whole spices.

Give the slow cooker bowl a quick rinse to remove any extra pieces of fruit or spices and then return the strained cider to the bowl. Stir in the brown sugar or maple syrup (or a combination of both). Serve warm with additional apple or orange slices and cinnamon sticks as a garnish.