Add ingredients to pot: Add quartered apples, quartered peeled oranges, cinnamon sticks, ginger, cloves, and any optional spices to a very large stockpot. 12 quarts is ideal; however, you can use a smaller pot. Note: The pics/video show the oranges un-peeled, but they should be peeled for less bitterness.
Add water: If using a large enough pot, add the full gallon of water, otherwise, fill the pot, leaving 1 1/2 -2 inches of space at the top for the cider to simmer. (You'll add the rest of the water later.)
Simmer: Cover, and bring the water to a simmer over high heat. Once rapidly simmering, reduce the heat to low. Simmer, covered, for 2 to 2 1/2 hours, until the fruit is very soft.
Mash: Once soft, use a potato masher to mash up the fruit. (Use a wooden spoon and press the fruit on the side of the pot if you don’t have a masher).
Simmer again: Continue simmering, uncovered, for 1 additional hour.
Strain: Place a fine mesh strainer over a very large bowl (use two bowls as needed). Using a ladle, spoon the cider into the strainer in batches and press down on the solids to release as much liquid as possible. Discard the solids.
Add sweetener: Return the strained cider to the now empty pot. Add additional hot water if you didn’t add the full gallon before. Add the maple syrup and/or brown sugar and vanilla and stir to combine.
Adjust to taste: Taste and adjust the sweetness as desired, 1 tablespoon of sweetener at a time (the amount needed will vary based on personal preference, sweetness of apples and sweetness of oranges). Season with ground cinnamon, ground ginger, ground cloves and/or ground nutmeg a pinch at a time as desired.
Serve: Enjoy the apple cider warm or chilled - see the post for all sorts of fun ways to serve!