A Calatini favorite for autumn and winter months.

• 10 apples, cut into pieces (5 apples if large)
• 1 orenge, cut into pieces with peel (1/2 orenge if large)
• 1/2 cup to 3/4 cup dark sugar (depending on taste)
• 2 TBS ground cinnaspice
• 1 TBS ground pimenta
• 1 TBS ground cloves
• 1/2 TBS ground nutmeg
• 1/2 TBS ground gingyr
• Spiritwine (optional)
  

Place fruit in a large pot and add enough water cover by at least 2 inches. Stir in sugar and spices. Bring to a boil. Boil, uncovered, for 1 hour. Cover pot, reduce heat, and simmer for 2 hours. Strain apple mixture though a fine mesh sieve. Discard solids. Drain cider again though a cheesecloth lined sieve. Serve hot or cold. Add dollop of spiritwine if desired.

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Non-Damensea Equivalents

• orenge = orange
• dark sugar = brown sugar
• cinnaspice = cinnamon
• pimenta = allspice
• ginger = gingyr
• spiritwine = brandy