Holiday chicken liver pâté made with organic chicken livers, apple, warm spices, then topped with cranberry sauce, is perfect finger food for holiday gatherings from Thanksgiving through the New Year. Surprise your family and friends with this healthy and delicious appetizer.Jump to Recipe
I made it just the way my mom did, except for the cranberry sauce. Cranberry sauce makes this recipe look more appetizing, creates a holiday look, and of course, the sauce matches so well with liver and warm winter spices.
This easy chicken liver pate recipe will be your best holiday appetizer: it looks fancy, requires minimum time, it's low cost and super nutritious.
If you are looking for other recipes with chicken livers, try this delicious chicken liver stew.
- Why you will love this recipe
- Ingredients for chicken liver pâté
- Ingredients for the orange cranberry sauce topping
- Chicken liver pâté recipe instructions
- Orange cranberry sauce instructions
- Serving suggestions
- Recipe variations
- Frequently asked questions
- Check out my other most recent healthy recipes:
- 📖 Recipe
Why you will love this recipe
- It is very affordable. One pound of organic chicken livers costs less than 4 dollars at Whole Foods.
- One recipe batch served with bread will feed 6-8 people.
- The liver is super nutritious and healthy food, full of iron, vitamin A and other essential nutrients.
- This recipe is kid-friendly. Kids love crackers and spread. Spread this creamy chicken liver pâté on top of crackers to add some nutritious protein to your kids' diet.
Ingredients for chicken liver pâté
Chicken Livers: washed, dried, and trimmed. If possible, buy organic chicken livers.
Olive Oil: or any other neutral oil will work as well.
Onion: yellow or any other onion of your choice will be good.
Granny Smith Apple: use only this type of apple. It gives the spread a pleasantly sour and refreshing taste.
Spices: nutmeg, coriander, and cloves. Warm spices are perfect for this delicate liver pâté.
Water: you will need just little bit of filtered water for cooking this pate. Water will help to make the spread even creamier and it will blend better.
Salt: do not add too much salt. ¼-1/2 teaspoon is plenty as I am for lower sodium recipes.
Butter: good quality unsalted butter will be added during the blending process.
Ingredients for the orange cranberry sauce topping
Fresh Cranberries: washed and sorted. If you can not find fresh cranberries, use the frozen ones.
Fresh Orange: I used zest and the juice from the orange.
Sugar: cane organic sugar.
See recipe card for quantities.
- large bowl and colander: you will need it to rinse the liver and cranberries.
- cutting board: for trimming the livers, chopping onions and apple .
- few paper towels to pat dry the livers.
- measuring cup.
- measuring spoons.
- cheese or zest grater.
- non-stick large frying pan with the lid.
- small saucepan with lid.
- food processor.
- 8oz ceramic or glass jars with lids (2 ea).
Chicken liver pâté recipe instructions
- Rinse the chicken liver in cold water, trim any fat. Pat dry the livers with some paper towels. Chop the onion coarsely. Peel, core, and cube the apple.
- In a large frying pan, heat the olive oil over medium heat. Add onions and cook until translucent.
- Carefully place the livers in the pan and fry stirring occasionally until all sides browned for about 2 minutes.
- Add the cubed apple, salt, spices and cook for another minute until the spices release their aroma.
- Add water, cover the pan with the lid.
- Cook it on low for about 4 minutes or until apples are soft and livers are still slightly pink inside.
- Turn off the heat and let the livers cool down for 5 minutes. Transfer the content to the food processor, including any liquid. Add fresh butter.
- Pulse the mixture until smooth. Transfer the spread to the jars, add a layer of cranberry sauce. You can serve it immediately, but it's better to refrigerate the pâté for one hour or longer.
Orange cranberry sauce instructions
- Rinse, drain and sort the fresh cranberries. Using a cheese grater remove the outer layer of zest from half of the orange.
- Add cranberries, orange juice, and zest to the small saucepan. Bring to boil, cover, turn the heat on low and cook for about 6 minutes until the cranberries open up and become soft.
3. Mash the sauce with the fork. Use the sauce to top the chicken liver pâté.
- the best way to serve this chicken liver pâté is as an appetizer with a fresh baguette.
- this pâté can be great breakfast food, served on top of cooked eggs.
- it can be served along with berries and cheese on your charcuterie board.
- great as a dip for crackers, chips or pretzels.
Refrigeration: Store this spread in ceramic or glass serving jars with lids. If you do not have lids use plastic wrap or foil. It can remain fresh up for 3 days in the refrigerator.
Freezer: You can freeze the chicken liver pate up for 2 months. When freezing, skip the cranberry sauce and add a layer of melted butter on top for preserving.
- Boil the liver instead of frying. Saute onions and apples separately while cooking the livers in boiling water.
- Add some cognac to de-glaze the onion. Most classic French pâté recipes include some kind of alcohol for flavor. All my recipes are alcohol-free so I skipped it.
- Use a carrot instead of apple.
- Skip the cranberry sauce and add a layer of butter instead. If skipping the sauce, I recommend melting 3 tablespoons of butter until liquid, and pour it as a thin layer on top of the chicken liver spread. The butter will harden in the fridge and will create a great color and taste protection for your pâté.
Frequently asked questions
Can chicken liver pate be frozen?
- Yes, freeze this chicken liver pate in a jar up for 2 months. Do not add any cranberry sauce when freezing. Just some layer of melted butter to preserve freshness and color.
Where to buy chicken livers?
- I always buy my chicken livers at Whole Foods, because they sell organic, fresh livers. Livers are not a very popular type of food in the United States, so not many stores carry them. I have also seen chicken livers at Kings Soopers stores. You can ask your local butchers shop for availability.
Why is my chicken liver pate grainy?
- If your chicken liver pate is grainy, more likely you overcooked the livers. Livers have to remain tender and slightly pink inside. If they are completely brown, they are overcooked.
- Another reason can be your food processor did not do a great job, try to add another tablespoon of butter and blend the pate again until smooth.
What does chicken liver pate taste like?
- Particularly this chicken liver pate tastes meaty but very delicate and smooth, with the hint of warm spices and tangy cranberries on top.
Is chicken liver pate keto friendly?
- Not really, but skipping the apple and cranberry sauce will make it keto.
Why is my chicken liver pate bitter?
- another downside of overcooking the liver - it will taste bitter. The livers have to remain slightly pink inside.
Check out my other most recent healthy recipes:
Chiken liver pâté (with cranberries)
- large bowl
- cutting board
- Measuring Cup
- measuring spoons
- frying pan with lid
- zest grater
- small saucepan with lid
- food processor
- 2x glass or ceramic 8oz jars
Chicken liver pâté
- 1 lb organic chicken livers rinsed and trimmed
- 1 teaspoon olive oil
- ½ yellow onion
- 1 granny smith apple
- ½ teaspoon salt
- 2 pinches nutmeg
- ¼ teaspoon ground coriander
- 3 cloves crushed between fingers
- 3 Tablespoons water
Orange cranberry sauce
- 1 cup fresh cranberries washed and sorted
- 3 Tablespoons cane sugar
- 1 Tablespoon orange zest
- 4 Tablespoons freshly squeezed orange juice juice of one orange
Chicken liver pâté
- Pat dry rinsed livers with paper towels, trim any access fat. Chop the onion. Peel, core and cube the apple.
- Preheat olive oil over medium heat in a large frying pan. Add onions and cook until translucent. Add livers and brown them on both ides for about one minute.
- Add apples, salt, spices and cook for another minute or until spices release their aroma. Pour the water, cover and turn heat on low.
- Simmer until apples are soft and livers are still slightly pink inside. Turn off the heat and let it cool down little bit.
- Transfer the warm mixture to the food processor, add butter and pulse until it turns into a creamy paste. Transfer the spread into jars with lids, pour the layer of cranberry sauce on top. Refrigerate before serving.
Orange cranberry sauce
- Place washed and sorted cranberries in a small pot. Add sugar, zest and orange juice. Bring to boil, cover, lower the heat and cook for 5-6 minutes until berries open up and soft .
- Use a fork to mash the sauce, just little bit. Pour the sauce on top of the chicken liver pate to create a delicious cranberry layer. Refrigerate before serving. Enjoy on a slice of fresh baguette.
- do not overcook the livers, they cook very quickly and need to remain slightly pink inside
- if the pate will be frozen, skip the cranberry sauce and add a layer of added butter on top instead.