Cranberry liver pâté pairs the nutrition of liver — high-quality protein, easily absorbed iron to help prevent anemia, B vitamins for the nervous system, vitamin A for vision, and potassium for heart health — with the antioxidants in cranberries that help protect liver cells. Cranberries also provide vitamin C, which supports immunity and aids digestion.
No-Bake Chicken Liver Pâté Recipe
Ingredients: chicken or turkey liver – 500 g; boiled egg – 1; onion – 1; carrot – 1; butter – 100 g (½ stick); vegetable oil – 20 ml (1 tablespoon); brandy – 20 ml (1 tablespoon); salt and pepper – to taste.
Preparation
Cut the liver, onion, and carrot into pieces. Sauté the liver in a mixture of butter and vegetable oil. Season the liver with salt and pepper, then transfer it to a bowl. Add the brandy to the pan juices, let the alcohol cook off for about 3 minutes, then pour the juices over the liver.
In the same pan, sauté the carrot and onion in the vegetable oil and butter. Blend the sautéed ingredients (liver, carrot, onion), the boiled egg, and the butter until smooth. Strain the mixture through a sieve and press the creamy pâté into molds.
Cranberry Marmalade Recipe
Ingredients: cranberry puree – 100 ml; water – 50 ml (2.5 tablespoons); sugar – 40 g (2 tablespoons); agar-agar – 1 g (1/5 teaspoon).
Preparation
Combine the cranberry puree with water, sugar, and agar-agar. Place over medium heat, stirring until it comes to a boil, then simmer for 2-3 minutes.
Pour the hot marmalade over the pâté and refrigerate for 2-3 hours.
Tips
– Soak the liver in milk for 15 minutes before cooking to make the pâté as creamy as possible.
– Use gelatin dissolved in apple juice instead of agar-agar for the topping.
– Bake the liver instead of frying it: place the prepared ingredients with butter and spices in a baking dish, bake at 180°C (356°F) for 60 minutes, then blend until creamy (add 100 ml of cream) and chill in the refrigerator to set.
– Prepare a fragrant liver pâté in the oven or on the stovetop by adding a green apple and nutmeg to the mix.
– Garnish the pâté with caramelized apples or a berry sauce when serving.
