Wash out the liver, thoroughly clean from the bile ducts. For example, I came across a torn liver with gall bag, green. Had to be thrown away. If this is not done, then the finished paste will be spoiled. It will taste bitter. Therefore, carefully inspect each piece and all suspicious places ruthlessly cut. Soak the liver in milk for 1-2 hours, thereby we get rid of the bitterness inherent in the liver.

And while you can do cranberry jelly. If You are not able to buy frozen cranberries (which is unlikely), you can take cranberry jam and a little boil it with a small amount of water. You can also use pomegranate sauce Narsharab or any other jams right colors (red currant, cranberry). The main condition - the finished jelly should be sour. But back to our jelly. 100 grams of cranberries pour 100 grams of water (the remaining 50 grams of cranberry leave for decoration), put on fire, add a tablespoon of sugar (not added) and boil for 5-7 minutes. The berries will begin to burst, so be sure to cover the pot;

RUB the cranberries together with the liquid through a sieve. Formed here's a puree mass. All. Until you can put cranberry sauce in the side

Again, go to the preparation of pate. Onions finely chop, garlic chop and fry all together in vegetable oil until light blush.

Separately fry liver (milk drain). Recommend fry for 7-10 minutes (time depends on the size of the liver), do not overdry it, if you cut inside it should be slightly pinkish. Liver and onions place in a bowl, season with salt and pepper to taste, add the nutmeg.

Whisk everything together immersion blender, gradually adding the cream, or twice mince and then add the cream. Some recommend the resulting mass RUB through a sieve, for greater tenderness of the liver. To me this execution is not needed - the blender did a great job. Add the butter room temperature, whisk it again. Our pate is ready. Try doselevel, add spices if necessary.

Spread the paste in the form. You need some time, a good knock form the table below pie is good donkey, spread on top of the berries cranberries

Prepare jelly according to instructions on package of gelatin - gelatin is different everywhere, so my recommendations looked, but do not make a mistake. I took 3 plates of gelatin, soaked in cold water, then dissolved in slightly warmed cranberry weight. Pour the obtained jelly pate. Put in the cold.

And the pate and jelly keep their shape even at room temperature. The pate is very soft, silky taste (so to speak), and the acidity and slight bitterness of the cranberries give it that same flavor, because of which it disappears from the shelves of the refrigerator very quickly. Recommend!