Wash the apples and the orange. Cut the apples into quarters and place them in the slow cooker. Don't worry about seeds, you'll be straining them out later.

Add the orange, cinnamon sticks, nutmeg, cloves, and water to the slow cooker. Cook on high for 3 hours or low for 6 hours.

Remove the lid and mash the apples with a potato masher. Make sure they really break up in the slow cooker. Replace lid and cook for an additional hour.

Use a fine mesh strainer to strain the contents into a large bowl. Stir in brown sugar and caramel sauce and stir to dissolve. Stir in boiled cider if desired. Pour back into the slow cooker and cook for 30 minutes.

When ready to serve ladle the apple cider into mugs and top with whipped cream, a sprinkle of cinnamon, and a caramel drizzle.

Refrigerate any extra cider for up to 5 days in an air tight container.