Chicken Liver Pate with Cranberry Sauce

In a large skillet, heat the butter over medium heat.

Add the chicken livers to the skillet and cook until browned on the outside but still slightly pink on the inside, about 5 minutes.

Remove the skillet from heat and let the chicken livers cool slightly.

In a blender or food processor, add the cooked chicken livers, onion, garlic, thyme, salt, pepper, and brandy. Blend until smooth and creamy.

Transfer the mixture to individual ramekins or a serving dish. Smooth the top with a spatula.

Cover with plastic wrap and refrigerate for at least 2 hours to set.

In a small saucepan, combine the cranberries, sugar, orange juice, and water.

Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens slightly, about 10 minutes.

Remove from heat and let the cranberry sauce cool.

Serve the chicken liver pate with the cranberry sauce on the side. Enjoy!