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.
4Tablespoonsfreshly squeezed orange juicejuice 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.