Homemade cranberry pate: The perfect festive indulgence that puts store-bought versions to shame

Baked pate is not just a wonderful addition to sandwiches, but it also presents an intriguing option for one of the Christmas dishes. Every time I make it, it disappears from the table almost instantly.

My favorite recipe for homemade pate is the one with cranberries. While cranberries can be served on the side as a sauce, incorporating dried fruit into the pate accentuates the flavor of the entire dish. Cranberries contribute a unique texture and offer a great contrast to the meaty stuffing.

Ingredients:

• 1.54 lbs of pork shoulder,
• 1.10 lbs of chicken breast,
• 1.10 lbs of poultry liver,
• 0.77 lbs of bacon,
• 6 bay leaves,
• 6 grains of allspice,
• 5 black pepper grains,
• a bunch of soup vegetables,
• 3 onions,
• 2 cloves of garlic,
• 1/2 teaspoon of nutmeg,
• 1.5 teaspoons of salt,
• less than a teaspoon of pepper,
• 3-4 tablespoons of dried marjoram,
• 3 tablespoons of dried thyme,
• 2 large eggs,
• a handful of cranberries,
• butter and breadcrumbs for greasing the loaf pan,
• oil for frying.

Preparation:

1. Rinse the pork and poultry meat and cut into small pieces.
2. Bring a pot of water to a boil, then add the chopped meat, allspice grains, peeled vegetables, black pepper, and bay leaves. Cook until all the ingredients are soft.
3. Heat oil in a pan and add finely chopped garlic, onion, and bacon. After some time, include the rinsed and chopped liver. Stir-fry until all components are soft.
4. Once all the ingredients have cooled down, combine them in a large bowl. Integrate eggs and seasonings. Blend with your hands until the mixture is homogeneous.
5. Blend in the cranberries.
6. Transfer the mixture into loaf pans greased with butter and dusted with breadcrumbs.
7. Place the pans in an oven preheated to 347 degrees Fahrenheit and bake for about an hour.
8. After baking, allow the pate to cool down for several hours.