• First, make your bouquet of spices. This will make them easier to fish out later.
• Lay a bit of cheesecloth on a flat surface and put the cinnamon and cloves in the middle of the cheesecloth.
• Pull the four sides of the cheesecloth together and tie with string.
• Core the apples and cut into eighths. No need to peel the apples.
• Place the apples in the large pot and add water until just covered.
• Add light and dark brown sugars to the pot and the bouquet of spices.
• Bring to the boil.
• Simmer for 4 hours.
• With a potato masher, mash the apples.
• Leave on low for at least 8 hours, preferably overnight.
• Remove spice bouquet and bring cider to a boil.
• Reduce by 1/3 then strain.
• To strain the apple cider, place cheesecloth over the mesh strainer and slowly pour in the cider.
  
• We strained ours into a Pyrex measuring jug to make it easy to pour into bottle later.
• Using a wooden spoon, press the apple pulp to get all of the lovely cider out.
• Reserve the apple pulp for use in Baked Apple Donuts.
• Let cool and pour into Kilner bottles for storage.
  

To Serve - Hot

• Heat the apple cider in a small pan on the hob.
• Place slices of apple, orange and cinnamon sticks into heat proof mugs.
• Pour the hot cider onto the fruit and serve.

To Serve - Cold

• Place slices of apple, orange and ice cubes into a glass.
• Pour chilled apple cider over the fruit and ice.