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Bonbon of sauerkraut and cranberries
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Ingredients
Directions
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Grate the peel of the orange and squeeze it out.
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Put the grater, wine, sauerkraut, half of the thyme and the orange juice in a pan.
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Bring to the boil and simmer for 20 minutes with the lid on.
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Add the cranberries after 15 minutes.
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Drain the sauerkraut and squeeze out the moisture in a colander.
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Allow to cool for about 20 minutes, then remove the thyme and possibly the orange peel.
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Make eight squares of plastic foil of about 30 cm.
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Put each other two on each other and cover four coffee cups.
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Cover the roof with the ham, let some ham hang over the edge.
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Divide the sauerkraut over the cups and fold the ham back, press gently.
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Fold the four points of foil together, make sure there is no air in between.
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Tighten all four firmly so that the bonbon is rounded.
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Cut the foil off at the closure and remove.
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Put the bonbon on the plate with the closure down and garnish with the rest of the thyme.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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