Ingredients

•   Nonstick cooking spray
• 1  egg
• 3/4  cup dried cranberries
• 1/2  cup chopped shallots or onion
• 1/2  cup shelled, chopped pistachio nuts
• 1/3  cup port wine or cranberry juice
• 1/4  cup half-and-half or light cream
• 1/4  cup fine dry bread crumbs
• 2  teaspoons dried sage leaves, crushed, or 1/2 teaspoon ground sage
• 1  teaspoon salt
• 1  teaspoon coarsely ground black pepper
• 2  cloves garlic, minced
• 1  pound lean ground beef
• 1  pound lean ground pork
•   Stone ground mustard

Directions

1. Preheat oven to 350 degree F. Lightly spray a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.

2. Beat egg in a large mixing bowl. Add cranberries, shallot or onion, pistachio nuts, port wine or cranberry juice, cream, bread crumbs, sage, salt, pepper, and garlic; mix well. Add ground beef and pork. Mix well. Press mixture into prepared pan. Cover tightly with foil. Bakes 1-1/2 hours.

3. Remove pan from oven. Cool slightly. Uncover; carefully pour off drippings, leaving pate in pan. Cover pate loosely with foil. Place several heavy cans of food in another 9x5x3-inch loaf pan to serve as weights. Place pan on top of the covered pate. Chill overnight.

4. Remove weighted pan and foil. Loosen sides if necessary. Invert pate onto a serving platter or wrap in plastic wrap and chill for up to 2 days. Cut pate in half lengthwise and then into thin slices. Serve pate with stone ground mustard. Makes 24 servings.