How to make a Pork and Cranberry Pate

Pork and cranberry pate is straightforward to make and marries well with a sweet chutney or jam. I would suggest fig balsamic chutney. I’m giving two versions away here! It is possible to do a version with dried cranberries as well as use pork liver with pork shoulder a variant using ground pork. Both taste equally great – the version with dried cranberries is used when neither fresh or frozen types are unavailable.

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Equipment:

• Large Mixing Bowl: For combining the ingredients.
• Measuring Cups and Spoons: To measure out ingredients accurately.
• Sharp Knife: For chopping and preparing meats and other ingredients.
• Cutting Board: For safe chopping and cutting.
• Food Processor or Meat Grinder: To finely chop or grind the meats.
• Mixing Spoon or Spatula: To mix ingredients thoroughly.
• Pâté Mold or Terrine Dish: Specifically designed for making pâté; a loaf pan can also work.
• Plastic Wrap: To cover the pâté mixture during chilling.
• Baking Sheet: To place the pâté mold on during baking to catch any drips.
• Roasting Pan: For a water bath to ensure even cooking.
• Aluminum Foil: To cover the pâté mold during baking.
• Instant-read Thermometer: To check the internal temperature of the pâté.
• Heavy Weight or Press: To press the pâté down as it cools, ensuring a firm texture.
• Refrigerator: For chilling and setting the pâté.
• Serving Platter or Board: To present the pâté when ready to serve.
• Bread Knife: For slicing the pâté. A separate one for the bread mind you!

Pork And Cranberry Pate -Version 1

Ingredients:

• 1 lb (450g) ground pork
• 1 cup fresh or frozen cranberries
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 3-4 tablespoons unsalted butter
• 1/4 cup (60ml) brandy or cognac
• 1/4 cup (60ml) chicken broth
• 1/4 cup (60ml) heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Baguette slices or crackers, for serving

Preparation:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet or frying pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Add the ground pork to the skillet and cook, stirring occasionally, until it is browned and cooked through, about 8-10 minutes. Remove from heat and let it cool for a few minutes.
4. In a food processor, combine the cooked ground pork, cranberries, brandy or cognac, chicken broth, heavy cream, dried thyme, ground nutmeg, salt, and pepper. Process the mixture until it reaches a smooth and well-combined consistency, scraping down the sides of the bowl as needed.
5. Taste the pâté mixture and adjust the seasoning if needed by adding more salt, pepper, or herbs.
6. Grease a loaf pan or a small baking dish. Transfer the pâté mixture into the pan and smooth the top with a spatula.
7. Cover the pan with aluminum foil and place it in the preheated oven. Bake for about 45 minutes to 1 hour, or until the pâté is set and cooked through.
8. Remove the pan from the oven and let the pâté cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld together and the pâté to firm up
9. Top off with cranberries by way of decoration.
10. Serve the pork and cranberry pâté chilled or at room temperature with baguette slices or crackers. It makes a delightful appetizer or spread for sandwiches.

Pork and Cranberry Pate – Version 2

Ingredients:

• 300g (10.5 oz) pork liver, cleaned and trimmed
• 200g (7 oz) pork shoulder, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1/4 cup dried cranberries
• 1/4 cup brandy or cognac
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh thyme leaves for garnish (optional)

Preparation:

1. Prepare the Ingredients:
   • Preheat your oven to 180°C (350°F).
   • Soak the dried cranberries in the brandy or cognac and set aside.
   • Finely chop the onion and mince the garlic.
2. Cook the Pork:
   • In a skillet, melt the butter over medium heat.
   • Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
   • Add the diced pork shoulder to the skillet and cook until browned on all sides.
3. Prepare the Liver:
   • While the pork is cooking, rinse the pork liver under cold water and pat dry with paper towels.
   • Cut the pork liver into smaller pieces.
4. Combine and Season:
   • In a food processor, combine the cooked pork shoulder mixture, pork liver pieces, soaked cranberries (including any remaining liquid), ground cloves, ground nutmeg, salt, and pepper.
   • Pulse the mixture until smooth and well combined. Taste and adjust seasoning if necessary.
5. Bake:
   • Transfer the mixture into an ovenproof dish or individual ramekins.
   • Smooth the top with a spatula.
   • Cover the dish or ramekins with aluminum foil.
6. Bake the pâté in the preheated oven for 30-40 minutes, or until set and cooked through.
7. Chill:
   • Once cooked, remove the pâté from the oven and allow it to cool to room temperature.
   • Once cooled, refrigerate the pâté for at least 2 hours, or until chilled and firm.
8. Serve:
   • Serve the pork and cranberry pâté with crusty bread, crackers, or toast points.
   • Garnish with fresh thyme leaves if desired. 
   • Top off with cranberries by way of decoration.

Enjoy your homemade pork and cranberry pâté whichever version you makes because it is a food lover’s appetizer and a decorative element of the charcuterie board!