Trim the chicken livers removing any sinews or green bits.
Melt 25g of the butter in a large frying pan, add the livers, garlic, shallots, thyme and half the cranberries and sauté for about 8-10 minutes or until thoroughly cooked. Transfer the mixture to a food processor and whizz until smooth. Add 75g butter and the cream and whizz again. Season to taste.
Divide the mixture between 6 small ramekins and smooth the surface. Scatter over the remaining cranberries.
Melt the remaining 50g butter allowing the milk solids to settle out and spoon the yellow butter over the surface of the pâtés.
Chill for at least 1 hour. Serve with melba toast.
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