Instructions: Using a vegetable peeler, remove the zest in strips from the orange and lemon halves. Place the zests, cinnamon, cloves and allspice berries on a cheesecloth square, tie it securely closed, and place it in a slow cooker.

Add both ciders, the ginger ale, apples, brown sugar and mace. Squeeze the juice from the orange and lemon halves into the cider mixture. Cover and set on high and cook for 1 hour or set on low and cook for 2 hours, to thoroughly heat and allow the flavors to blend.

Skim off any foam that rises to the surface at the end of cooking time.

Remove cheesecloth bundle and discard. Taste cider and add more brown sugar if desired.

To serve, pour 2 tablespoons of Calvados into each mug, then ladle the cider into the mugs.

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