Quarter apples and orange and place them in a large pot. Don't peel or core the apples.
Add cinnamon sticks, cloves, allspice, and nutmeg.
Pour it water.
Bring mixture to boil and turn the heat down to medium-low. Cover with a lid and cook for 2 1/2 to 3 hours.
Mash apples with a potato masher or back of a wooden spoon. Cool everything until easy to handle.
You can use a cheese cloth folded twice or a mesh vegetable bag.
Place cheese cloth over a large strainer (of fit the mesh bag over it). Pour half the mixture in slowly. Bring edges of the cheese cloth together and squeeze as much liquid out as possible.
Discard the what is left in the cheese cloth and repeat with remaining cider.
Serve apple cider hot or cold.
Store in the refrigerator, in a pitcher with a lid or glass jars with lids.