Pate with cranberry compote

Name: pate with cranberry compote
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 medium oranges; 1 lemon; 50 g cane sugar; 175 g fresh cranberries; 1 cinnamon stick; 1 twig fresh thyme; 40 g white raisins; 170 g coarse Ardennes pâté; 2 radish; 4 twig thyme

Paté with homemade cranberry compote with fresh citrus, thyme and cinnamon.

Ingredients

Directions

Clean the lemon and orange well. Grate the yellow skin of half the lemon and the orange skin of the orange zest.
Squeeze out the halves of the citrus fruits. Bring the juice, grater, cranberries and cane sugar to a boil in a saucepan.
Ris the leaves of the thyme and add together with the cinnamon stick to the cranberry mixture. Cook on a low heat for 10 minutes until compote.
Add the raisins and allow the compote to cool for 30 minutes. Remove the cinnamon stick.
Divide the pâté into equal pieces and place on the plates. Divide the compote.
Halve the radishes and cut a star from the red side with a sharp knife.
Garnish each plate with a sprig of thyme and half a radish.