Gripe Water **Quick Recipe

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After a few rough nights I’ve made a quick, all natural gripe water. A spice infused water used to aid in digestion for infants.

Gripe Water
2 cups water
1 TBSP dried ginger pieces
1 TBSP crushed fennel seeds
2 tsp dried chamomile flowers
2 tsp dried peppemint leaf
Agave nectar to taste

Slice ginger into pieces. Add to water with fennel. Bring to a boil. Remove from heat and add mint and chamomile. Allow to steep 20 to 30 minutes. Strain and sweeten if desired.

Store in fridge for up to 5 days.

Add 5ml to bottle when gassy or via dropper. Up to 25ml a day.

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Easy German Mulled Wine

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Easy German Mulled Wine

Ingredients
1 lemon
1 orange
1 TBSP C&C Red Wine Mulling Spice
1/2 cup granulated sugar
1/2 cup water
1 bottle of dry red wine
1/4 cup of brandy

Directions
Using a vegetable peeler or zester, remove the zest from the lemon and orange, avoiding the white pith; place the zest in a large saucepan. Juice the lemon and orange and add the juice to the pan. Add C&C Red Wine Mulling Spice.

Add the sugar and water. Over high heat bring to a boil and reduce to a simmer, stirring to dissolve the sugar. Cook until the mixture is reduced by about one-third, about 20 minutes.

Add the red wine and brandy, stir to combine, and bring just to a simmer (don’t let it boil). Remove from the heat and strain to remove the spice and zest before serving.

Slow Cooker Pear Cider

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Slow Cooker Pear Cider

Ingredients
8 medium pears, assorted types
2 oranges
1 TBSP C&C White Wine Mulling Spice
6 cups filtered water
⅓ cup maple syrup

Wash the pears and oranges then cut into quarters. Seeds, peels and stems are OK. Place the fruit in the bottom of your slow cooker Add C&C White Wine Mulling Spice.

Fill to the top of the slow cooker with water, leaving about an ¼-1/2-inch of space at the top. Cook on high heat for 3-4 hours or on low heat for 6-8 hours.

An hour before the cider is done cooking, use a potato masher to mash the fruit once it is softened.

Cook for an additional hour.

Strain the pear cider through a fine-mesh strainer or cheese cloth into a clean pitcher or pot, pressing on the solids to get all the juice out of the fruit. Stir in the maple syrup until it is dissolved and serve hot.