Combine cider, orange juice and lemon juice in a large saucepan.
Place over medium-high heat and add brown sugar, nutmeg and cinnamon sticks.
Use a vegetable peeler or paring knife to remove several thick strips of orange peel. Add them to the pot.
Push the cloves into the orange where it has been peeled, and place the orange in the pot. (You can add the orange and cloves separately but the clove-studded orange looks great in the pot and keeps the cloves from ending up in the cups when served.)
Heat until just before boiling then reduce heat and simmer for 20 minutes.
Serve hot, with a touch of brandy or rum and a cinnamon stick in each cup if desired.
