If there is some liquid surrounding the livers, drain them in a colander. Inspect the livers by checking if there are any visible green parts (gallbladder). If there are remove them.

Chop the onion, garlic, and sage.

Heat a large skillet over medium heat. Once hot add the lard or another cooking oil of your choice. Add the onion, garlic, and sage and fry for about 1 minute. Move them towards the edges of the pan and place the livers in the middle. Fry the livers for about 5 minutes on each side. If the temperature gets too hot, decrease it to medium-low. When you cut through the livers the juices should run clear, not red. Add the cranberries on top with some water and cook everything for a few minutes, until the cranberries have popped.

Place everything from the pan into a high-speed blender. Add olive oil, salt, and cinnamon. Start blending it at low speed first and then increase it to high. Blend until the consistency is very smooth. If you have trouble blending it you might have to add 1 Tbsp of water at a time until you can blend it.

Put the paté into 3 6oz mason jars and let it cool off on the counter. Once it has cooled off, chill in the fridge for at least 1 hour before consuming. I usually freeze two jars and keep one in the fridge for a couple of days. If you are making this recipe for a party or gathering simply place it in a medium bowl and refrigerate for 1 hour before serving.