Christmas pate with cranberry and apple jelly

This chicken liver pate can be made ahead of time, stored in jars or ramekins and then topped with a festive jelly.

Pate

1	Onion, diced
40 g	Butter
1	Garlic clove, sliced
3 pieces	Streaky bacon, finely chopped
350 g	Chicken livers, rinsed and well drained (Main)
½ cup	Cream
2 Tbsp	Brandy
½ tsp	Cracked black pepper

Jelly

2 Tbsp	Dried cranberries
½ cup	Cranberry sauce (Main)
½ cup	Apple juice, (clear)
1 tsp	Gelatine
½ cup	Water

Directions

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.
5. Taste for seasoning and spoon into serving ramekins or jars. Cool for 10 minutes, then chill.
6. For the jelly, combine the cranberry sauce, dried cranberries and apple juice and bring to a gentle simmer.
7. Meanwhile, sprinkle gelatine over the water and let it swell for 2 minutes, then add into the hot cranberries and stir until dissolved.
8. Allow to cool for 10 minutes before spooning on top of the pâté.
9. Chill and allow to set for at least 1 hour.
10. Serve with toasted brioche fingers, sourdough or crackers of your choice.