Wash apples and orange. Quarter them. You do not have to remove seeds and stems or peel them.

Add apples and orange in a large stockpot and fill with water - just enough to cover the apples. Add sugar, cinnamon sticks, and cloves.

Bring to a boil over medium-high heat and cook for approximately 1 hour, uncovered, stirring frequently.

After 1 hour, once apples and orange are soft, using a potato masher mash the apples and orange. Reduce heat to low and simmer 1 to 1 1/2 hour, covered. Leave it to cool.

Once cooled, strain into a large pitcher. To get maximum juice, put the pulp into doubled up cheesecloth and squeeze over the bowl until no more juice comes out.

Serve hot (reheat in microwave) or cooled. Add more sugar if you like it sweeter.

Store in an airtight container in your refrigerator for up to a week.