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Ingredients:
- 50 ml P&D Cranberry puree
- 70 ml cranberry juice
- 20 ml P&D Mandarin syrup
- 1 g thyme
- 30 g cranberries
- 250 ml boiling water
Cooking method:
Place all components in a kettle and heat with a steam vent.
Feeding container: French press “Tower”, boros glass, stainless steel. 0.6l D=11,H=19.5,B=13cm transparent, steel
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