24 Apples

02 Oranges

06 Cinnamon sticks

02 tsp Cloves (whole)

01 Tbsp Allspice

02 tsp Nutmeg (ground)

01 cup Maple syrup

Core and slice all apples into eighths (without skinning). Quarter the oranges and remove (but keep) the peels. In a stock pot over medium heat, add all ingredients, plus water to coat all ingredients with an additional ¼” of space.

Bring ingredients to a rolling boil, then simmer covered for two hours. Examine after one hour and, if necessary, do some preliminary mashing (see step 3).

After two hours have passed, use a potato masher to lightly mash the apples until shapeless. Remove the orange peels. Also remove orange flesh if desired. DO NOT MASH OVERZEALOUSLY, the release of air could cause splashing.

After one additional hour, remove the pot from heat. Pour the cider through a fine mesh strainer or use cheesecloth to remove as many solid components as possible from the cider. Multiple strains are totally normal, the first pass usually produces 2/3-3/4 of the total yield.