Place the cinnamon sticks, nutmeg, whole cloves, and ginger in a piece of cheesecloth.
Tie the cheesecloth with a piece of kitchen twine, and set aside.
Place the apples and oranges into a 7-quart (or larger) slow cooker.
Add the cheesecloth with spices, and pour in the water.
Cook on low for 6-7 hours or high for 3-4 hours. Use a potato masher to carefully mash the fruits, then cook for an additional 30 minutes to an hour.
Pour the cider through a mesh strainer into a heat-safe container. Double strain if desired.
Serve warm with a cinnamon stick or apple slice.
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