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1. In a 6 to 8-quart Dutch oven combine the apple cider, tea, and 4 cinnamon sticks. Bring just to a simmer (do not boil). Simmer, uncovered, for 20 minutes. Remove cinnamon sticks. Stir in the Calvados.
2. To serve, pour into porcelain or heatproof glass mugs, and garnish each with a cinnamon stick and a crab apple, if desired.