Take one navel orange. Peirce the skin with a toothpick or skewer. (If you ever get one of those fruit arrangements, save the plastic skewers. They are the best ever for piercing citrus skin! Trust me, I used to make pomanders every year.) Insert a whole clove in holes in some pretty pattern. I also make a few extra holes to allow the orange flavor to come out.
Put the orange and three large cinnamon sticks per gallon of cider in a pot or crockpot. Add cider.