Stove top method: Wash the apples and oranges and cut them into quarters. Do not worry about taking out the cores or seeds. Place apples, orange, cinnamon sticks, cloves, allspice, and ginger in a stock pot. Fill the pot with water until it is just covering the apples. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low, cover, and simmer for about 2 hours. Once the apples are soft, use a potato masher to mash the apples and oranges. Continue cooking for one more hour. Strain through a fine mesh sieve or cheesecloth, pressing the apples to release the juices. A cheesecloth will produce less pulp, but I usually use a sieve for convenience. Serve hot and sweeten, if desired.

Crockpot method: Follow the same process, but cook the apples and oranges in a crockpot for 3-4 hours on high or 6-8 hours on low. After mashing the apples, let it cook for 1 more hour on low before straining.