Bonbon of sauerkraut and cranberries

Name: bonbon of sauerkraut and cranberries
Total time: 40 min
Yield: 4
Ingredients: 5 orange; 100 ml pinot gris wine; 400 gram sauerkraut; 8 twig thyme; 2 tablespoon dried cranberries; 200 gram raw ham

Ingredients

Directions

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