Products for cooking chicken liver in red wine jelly

Liver wash, cut into two pieces by removing the connecting captivity, and fat. Put the prepared liver in the layers of paper towels, store in the refrigerator. Pour the wine into a small saucepan, add the allspice, cinnamon stick, and cranberry sauce. Heat the mixture over low heat (stirring occasionally), not a boil, cover, let it brew (spices gives a flavor to the wine and cranberry filling).

Soak gelatin in 150 ml cold (boiled)water. From the wine-cranberry fill, remove spices, and (optionally strain) pour the swollen gelatine.

In a frying pan, in mixture of butter and olive oil, fry the chicken livers until cooked (they should be soft when pressed with a fork,"juice"- transparent), add salt and pepper to taste. Put fried liver on a paper towel (to get rid of excess oil).

A suitable volume form (~600-700 ml.), line a rimmed on the inside with cling film, pour in the cooled wine and cranberry fill, when filling will begin to thicken slightly, put her chicken liver. Wrap the edges of the film upward, the bowl in the fridge until fully cured (a day).

Ready snack slice with a sharp knife with a thin blade.

Spicy delicious snack is great to decorate your holiday table. Bon appetit!!!