Entertaining on Christmas: Chicken Liver Pate with Cranberry Sauce

Entertaining on Christmas: Chicken Liver Pate with Cranberry Sauce
Entertaining on Christmas: Chicken Liver Pate with Cranberry Sauce

From the blog http://chatteringkitchen.com

December brings with it cold winds, hot fireplaces and the spirit of festivities. Kitchens are fired up to prepare for families and friends, houses are filled with people enjoying the holidays and everyone comes together to share each others joy. What better way to bring a smile on people's faces than through good food. While most tend to concentrate on large lunches and dinners, some shift focus towards canapes and cocktails. Short on time but still want to have people over to rejoice Christmas or simply the holidays, then invite them over for cocktails in the evening or after dinner. Hors de ouevres can be quickly whipped up to excite the palate of your epicure guests. One such December favorite of mine is Liver Pate, a classy and full bodied antipasti, served with melba toasts.

Having been a specialty of my mothers', I can still remember the smell that would emanate from the kitchen each time that she would make it. Even though she would not cater professionally, but her famous Liver Pate was ordered by many of her friends for their dinner parties. Famous throughout French and Belgian cuisine, Liver Pate can be made with Goose Liver (Foie Gras), Duck Liver, Pork Liver or Chicken Liver. Since my mother used Chicken Liver most of the time, I adopted her recipe, albeit with a twist - cranberry sauce. A combination that is perfect to serve during the holiday and Christmas season.




  • Heat oil in a pan and add garlic. Cook till garlic turns light brown
  • Add the liver and braise for about 10 minutes till it is completely cooked from the inside and changes color into a darker shade
  • Turn off the heat and let it rest for about 5 minutes till it cools down
  • Once cooled, add the liver, lemon juice, salt and pepper into a blender. Blitz till all the ingredients are mixed together, about 2-3 minutes
  • Mix the gelatin in hot water and slowly pour into the blender, blitzing after each addition. The mixture should not be too runny otherwise the pate will be too soft, hence stop adding the gelatin before the mixture becomes too thin.
  • Once the mixture is smooth and no lumps remain, pour into a tin foil box or a mould with a tight lid
  • Flatten the surface of the pate with the back of a spoon and pour a tbsp of olive oil on top of the pate before sealing completely
  • Chill in the freezer for about 6 hours till it sets.
  • Before serving invert the mould upside down and let the pate slide onto a platter. Let it remain at room temperature for 20 minutes before serving
  • For the cranberry sauce: Heat the cranberry jelly in a pan and break it down using a wooden spoon
  • Once it starts to bubble, add the orange juice and sugar. Mix well
  • Keep stirring till it turns into a sauce like consistency and the sugar melts
  • Pour over the pate or serve on the side

Serve the soft pate with crisp melba toasts and a sprinkle of fresh mint leaves. Serve the pate sliced or as a whole.The sweet yet tart cranberry sauce, is the perfect accompaniment to the meaty pate. The red shades of the cranberry sauce will add to the Christmas theme of your evening and the flavors of this cocktail dish will enrich your holiday spirit. Entertain your guests with my mother's special Pate recipe with a small addition by me.




Calories per serving:

135 calories

Dietary restrictions:

High Protein, Low Carb Sugar Conscious, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:



  • Fat 5g 7%
  • Carbs 4g 1%
  • Saturated 2g 8%
  • Fiber 0g 1%
  • Trans 0g
  • Sugars 2g
  • Monounsaturated 1g
  • Polyunsaturated 1g
  • Protein 18g 36%
  • Cholesterol 345mg 115%
  • Sodium 307mg 13%
  • Calcium 13mg 1%
  • Magnesium 21mg 5%
  • Potassium 256mg 7%
  • Iron 9mg 50%
  • Zinc 3mg 18%
  • Phosphorus 301mg 43%
  • Vitamin A 3,297µg 366%
  • Vitamin C 24mg 40%
  • Thiamin (B1) 0mg 21%
  • Riboflavin (B2) 2mg 105%
  • Niacin (B3) 10mg 49%
  • Vitamin B6 1mg 44%
  • Folic Acid (B9) 592µg 148%
  • Vitamin B12 17µg 276%
  • Vitamin E 1mg 4%
  • Vitamin K 0µg 0%
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