PREP: Line a colander with a double layer of cheesecloth. Place the colander over an 8-cup measuring cup (to catch the cider.) Grab a small plate that fits inside the colander and a 28 ounce can that fits on the plat; set aside for now.

PROCESS: In the bowl of a food processor, add apple pieces and pulse until the apples break down into an apple sauce-like consistency. Scrape from the food processor into the lined colander. Repeat this process until all the apples are used. Then, twist the cheesecloth at the top to lock everything in. Gently squeeze as much of the juice as you can out of the processed apples. Place the plate over the apple pulp bag along with a can of 28 ounce can to help press out the cider. Allow the weight of the can to press any remaining cider out for 15 minutes. Then, grab the cheesecloth 'bag' and wring out as much of the cider as you can. Discard the pulp bag.

MAKE CIDER: Pour the cider into a 4 quart sauce pan. I like to dilute by adding 2 cups of water for every 4 cups of cider (so a total of 4 cups water here because I had 8 cups of cider.) Taste and add sugar depending on the variety you used and how sweet you prefer your cider. Add the orange peels, whole cloves, and 3 cinnamon sticks. Heat the cider over low heat until it heats through to 160-165ºF; this will take about 25 minutes. Strain through a fine mesh strainer to catch any remaining pulp and spices. Serve the cider warm, or refrigerate and serve cold. You can also use the cider to make apple cider caramel sauce or baked cider donut holes.

OPTIONAL: If you’re storing the cider for later, I like to add the last cinnamon stick into the carafe with the cider. I find it keeps releasing more spice and it just tastes even better that way.