Christmas pate with cranberry and apple jelly

Make this pate for a mid-year Christmas to remember.

  • 15 mins preparation
  • 15 mins cooking
  • Makes 2 cup
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Christmas pate with cranberry and apple jelly


Christmas pate with cranberry and apple jelly
  • 40 gram butter
  • 1 onion, diced
  • 1 clove garlic, sliced
  • 3 rashers streaky bacon, finely chopped
  • 350 gram chicken livers, rinsed and well drained
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoon brandy
  • 1/2 cup cream
Cranberry & apple jelly
  • 1/2 cup cranberry sauce
  • 2 tablespoon dried cranberries
  • 1/2 cup clear apple juice
  • 1 teaspoon gelatine
  • 1/4 cup water


  • 1
    Heat butter in a frying pan and saute the diced onion, garlic and bacon for 3-4 minutes over a medium heat until onion is soft and bacon lightly golden.
  • 2
    Add chicken livers and cook for 2-3 minutes each side until plumped up and just browned.
  • 3
    Add brandy and pepper and cook a further minute, then add cream and toss to combine. Remove from heat.
  • 4
    Using a food processor, puree the liver mixture until fine then push through a sieve. Taste for seasoning and spoon into serving ramekins or jars. Cool for 10 minutes, then chill.
  • 5
    For the jelly, combine the cranberry sauce, dried cranberries and apple juice and bring to a gentle simmer.
  • 6
    Meanwhile, sprinkle gelatine over the water and let it swell for 2 minutes, then add into the hot cranberries and stir until dissolved. Allow to cool for 10 minutes before spooning on top of the pâté.
  • 7
    Chill and allow to set for at least 1 hour. Serve with toasted brioche fingers, sourdough or crackers of your choice. Makes about 2 cups.

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