Combine all of your ingredients in a stockpot or in the slow cooker. Cover with water, leaving about an inch or two of space at the top of the stockpot.

Heat the cider over high heat until it reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 2 hours, or until the apples are completely soft.

Mash the fruit using a potato masher or a wooden spoon, take a minute to mash all of the apples and oranges against the side of the stockpot to release more of their flavors. Then cover and simmer for 1-2 more hours.

Using a fine-mesh strainer and cheesecloth, strain out all of the solids (apples, oranges, spices), pressing them against the strainer to release all of their juices. Discard the solids.

Stir in your desired amount of sweetener, to taste. Start with the half cup and then add by the tablespoon if you need to add more so that you do not over sweeten. Taste along the way.

Serve hot, chill and serve cold or freeze and pulse in the blender for a frozen cider slushy.

You can store in a pitcher in the refrigerator for up to 5 days. Or freeze for up to 3 months.