Combine ingredients. Add apples, oranges, cinnamon, cloves, and any optional spices to a large stockpot. Pour in enough water to just cover the fruit by 1–2 inches. Add a pinch of salt.

Simmer gently. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook for about 2 hours, until the apples are very soft and fragrant.

Mash for flavor. Use a potato masher or sturdy spoon to crush the softened apples and oranges against the pot’s sides. This releases extra juice and aromatic oils. Cover and simmer for 30–60 minutes more for a deeper, richer flavor.

Strain well. Carefully ladle the mixture through a fine-mesh strainer into a clean pot or large heatproof bowl. Press firmly on the mixture to extract all of the liquid, then discard pulp and spices afterward.

Sweeten and balance. Stir in sweetener of choice while the cider is still warm, starting with ½ cup and adding more to taste. (I recommend 3/4 cup if you'd like cider sweetened to a store-bought level.) A tiny splash of lemon juice or apple cider vinegar can also brighten the flavor if needed.

Serve or store. Enjoy hot with fresh orange slices and cinnamon sticks for garnish, or let cool and refrigerate up to 5 days. Freeze up to 3 months.