• Wash 2 pounds baking apples and 1 orange, then slice or cut them into small pieces. Remove the seed pods from the apples.

For the slow cooker:

• Place the fruit in the crockpot.
• Sprinkle 3 tablespoons white sugar and 2 tablespoons light brown sugar and add 3 cinnamon sticks, 2 star anise, 2 slices fresh ginger and 4 cardamom pods.
• Cover completely with water.
• Cook in the crockpot for 3-4 hours or until the fruit is soft and fragrant.
• Mash the fruit (with a potato masher) or process it a little with an immersion blender, but don’t turn it into a smoothie.
• Taste and adjust for sugar or spices. Continue cooking for another 1 hour.

On the stovetop:

• Put the fruit in a large pot.
• Add 3 tablespoons white sugar, 2 tablespoons light brown sugar, 3 cinnamon sticks, 2 star anise, 2 slices fresh ginger, 4 cardamom pods and cover with water.
• Bring the mixture to a boil over medium-high heat, then reduce the heat to the lowest setting.
• Cover the pot and let it simmer for 1 to 2 hours. Stir occasionally and check the liquid level, adding more water if necessary to keep the apples submerged.
• Mash the fruit (with a potato masher) or process it a little with an immersion blender.

For both methods:

• Strain the apple mixture into a bowl, leaving the solids behind. You might want to remove the cinnamon sticks and star anise first. Press down on the solids to extract more juice. If it’s too cloudy, strain it again.
• Stir until melted 2 tablespoons unsalted butter if you want a richer drink.
• Serve warm or at room temperature.
• Store refrigerated in an airtight container for up to a week, or freeze it for longer storage.