Prep the fruit. Quarter the apples; remove bruised or mushy spots and stems. No need to peel or core. Slice the orange into rounds and remove any seeds.

Load the pot. Add apples, orange slices, cinnamon sticks, cloves, allspice, star anise, and ginger to a large pot. Pour in water until the fruit is just covered.

Simmer low and slow. Bring to a gentle boil, then reduce to a low simmer. Cover slightly ajar and cook for 1.5–2 hours, stirring occasionally. The apples should be very soft and fragrant.

Mash for flavor. Use a potato masher or large spoon to crush the apples and orange in the pot. This releases more juice and oils from the peels and spices.

Simmer again. Let it cook another 20–30 minutes, uncovered, to deepen the flavor and reduce slightly.

Strain carefully. Place a fine-mesh sieve over a large bowl or second pot. Ladle the mixture through, pressing the solids to extract as much liquid as possible. For ultra-smooth cider, strain again through cheesecloth.

Sweeten and balance. Return the liquid to the pot. Add brown sugar or maple syrup a little at a time, plus a pinch of salt. Taste and adjust. If it’s flat, add a squeeze of lemon or a splash of orange juice.

Warm and serve. Heat gently until steaming. Serve in mugs. For a grown-up version, add a shot of bourbon or dark rum to each mug.

Garnish (optional). Add a cinnamon stick, orange peel, or apple slice for a cozy touch.