Begin by washing the chicken livers thoroughly.

Trim any excess fat or connective tissue from the chicken livers. Check for any greenish spots or bile ducts and remove them, as they can make your pate taste bitter.

Soak the chicken livers in milk for one to two hours. This step is optional but can help reduce any residual bitterness and enhance the flavor.

Soak dry cranberries in warm water until soft (approximately 1 hour) and then roughly chop them in a food processor.

Dice garlic and shallot, setting them aside for later use.

Optional step. Use a small sauce pan to melt wine jelly over low heat. Pour into terrine jars you will be using to preserve your chicken liver pate. Place in the fridge to set.

Begin by patting the chicken livers dry.

In a suitably sized non-stick fry pan, melt ¼ cup of butter. Increase the heat to medium-high and sauté the onions and garlic until translucent, approximately 3 minutes.

Add the chicken livers to the fry pan and sauté until fully cooked but still slightly pink in the center, about 10 minutes.

Deglaze the pan with brandy.

Add cream and bring the entire mixture to a gentle simmer. Turn the heat off immediately

Transfer the liver mixture to a food processor. Add the remaining butter and spices (ensuring the butter is at room temperature). Process the mixture until smooth and creamy. Once done, fold in the chopped cranberries.