Quarter the 10 manzanas de variedades mixtas (p. ej. Fuji, Honeycrisp, Granny Smith), cortadas en cuartos — no es necesario pelar ni descorazonar (no need to peel or core), quarter the 1 naranja cortada en cuartos and 1 limón cortado en cuartos. Add all the fruit to a large Pot.

Add the 3 palitos de canela enteros, whole cloves, 1 cucharadita bayas de pimienta de Jamaica enteras, 1 cucharadita granos de pimienta negra enteros (if using), 1 estrella de anís entera (if using), and 0.25 cucharadita nuez moscada molida to the Pot.

Pour in enough 10 taza agua o la suficiente para cubrir la fruta 1 pulgada to cover the fruit by about 1 inch — roughly 10 cups. Do not add the 0.25 taza azúcar moreno comprimido; ajustar yet.

Bring the Pot to a boil over high heat, then reduce the heat to low. Cover and simmer for 1 hour, until the 10 manzanas de variedades mixtas (p. ej. Fuji, Honeycrisp, Granny Smith), cortadas en cuartos — no es necesario pelar ni descorazonar are completely soft and breaking apart.

Use a Potato Masher or the back of a large Wooden Spoon to thoroughly mash all the fruit in the pot. This releases more flavor and color into the liquid.

Add the 0.25 taza azúcar moreno comprimido; ajustar and stir to dissolve. Continue simmering uncovered for another 30 minutes to let the flavors concentrate.

Set a Sieve over a large Mixing Bowl or second Pot. Ladle the cider through the strainer, pressing gently on the solids with the back of a Wooden Spoon to extract all the liquid. Discard the solids.

For an extra-clear cider, strain a second time through the Sieve lined with a piece of cheesecloth.

Taste the cider and adjust sweetness by stirring in more 0.25 taza azúcar moreno comprimido; ajustar, one tablespoon at a time, if desired. Serve hot in mugs, optionally garnished with a 3 palitos de canela enteros and an 10 manzanas de variedades mixtas (p. ej. Fuji, Honeycrisp, Granny Smith), cortadas en cuartos — no es necesario pelar ni descorazonar.