Overnight Refrigerator Mulled Cider

Here's hands-off way of mulling cider (without needing to babysit it on the stove) with really delicious results! Not as "heavy" as a standard mulled cider!

This recipe should scale up pretty easily, too. No need to be super precise with the ratio of ingredients - because this mulls for a long time, it's pretty forgiving!

Here's hands-off way of mulling cider (without needing to babysit it on the stove) with really delicious results! Not as "heavy" as a standard mulled cider!

This recipe should scale up pretty easily, too. No need to be super precise with the ratio of ingredients - because this mulls for a long time, it's pretty forgiving!

schultzisaiah @schultzisaiah

Here's hands-off way of mulling cider (without needing to babysit it on the stove) with really delicious results! Not as "heavy" as a standard mulled cider!

This recipe should scale up pretty easily, too. No need to be super precise with the ratio of ingredients - because this mulls for a long time, it's pretty forgiving!

Here's hands-off way of mulling cider (without needing to babysit it on the stove) with really delicious results! Not as "heavy" as a standard mulled cider!

This recipe should scale up pretty easily, too. No need to be super precise with the ratio of ingredients - because this mulls for a long time, it's pretty forgiving!

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Ingredients

8 hours (or more)

4 people

1quart-sized mason jar
1gala apple (or your favorite sweet apple)
1granny smith apple (or your favorite sour apple)
1/2orange
1whole anise star
2cinnamon sticks
2whole cloves
6whole allspice
3/4 quartgood-quality apple cider/juice (ie: Martinelli's or similar)
2 tbspfresh pomegranate seeds (optional)

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Steps

8 hours (or more)

1

Wash the apples and orange. We will be keeping peels on, so make sure they are clean!
2

Core the apples. Cut the apples and orange in very thin half-moon wedges.
3

Put the fruit slices (and pomegranate seeds, if using these) into your mason jar along with all the spices -- keeping the spices whole. For a slightly stronger cinnamon flavor, snap the cinnamon sticks in half before adding them into the jar (recommended).
4

Fill the jar with the apple cider -- all the way to the brim so that the apples are fully covered. This will prevent browning. Browning won't ruin the drink, but it just won't look as pretty :)
5

Cover the jar and put in the fridge overnight.
The longer this mixture sits, the more the spices will have time to impart flavor.
If mulling for 24 (or more) hours, then note that the oranges will release quite a bit more juices, and the cider will have a very distinct citrus flavor. Still VERY delicious, but definitely less apple-y.
6

Serve with a few slices of each fruit in the glass. Add a new cinnamon stick, if you're feeling fancy!
Enjoy over ice or warmed up!
Just note that if you're going to heat the cider, don't heat the sliced fruit: By this point, they will have already started to break down, and they will likely just get mushy if they are cooked now. So add them to the glass after the juice is hot, or omit.