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Wash the orange and apples. Use a sharp knife or vegetable peeler to cut four strips of orange zest (just the orange skin). Peel the remaining white pith from the orange then cut the orange flesh into pieces. Core the apples and cut them into quarters.
Add the apples and orange along with the strips of orange zest into a large pot (at least 8 quarts). Sprinkle the brown sugar over top and add the cinnamon sticks, allspice, cloves, and nutmeg. Cover with the water.
Place over high heat and bring to a boil. Reduce the heat to medium and cover the pot partially with a lid. Cook at a low boil for about 1 hour or until the apples are very soft.
Use a potato masher or large spoon to mash the apples and orange. Cook over medium-low heat for one more hour, partially covered.
Strain the mixture through a fine mesh strainer, pressing against the solids to extract as much cider as possible.
Enjoy warm or chilled. Cool down and store in the refrigerator in an airtight container for up to 1 week.