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For the pickled dried cranberries: Combine the cranberries, rice wine vinegar, sugar and salt with 1 cup water in a small pot and bring to a simmer; simmer 10 minutes. Cool and refrigerate until ready to use.
For the pate cones: Dry and season the pork liver liberally with salt.
Heat a cast iron or heavy skillet over high heat until hot. Add oil to coat the bottom of the pan. When the oil is ripping hot, lay the cubes of liver and shoulder in the pan (watch out for splatter) and sear on both sides until dark golden brown, about 3 minutes per side. You may have to do this in two batches.
Remove the liver and shoulder and turn the heat down to medium. Deglaze the pan by adding the bourbon and carefully scraping the stuck bits (also known as fond) off the pan with a wooden spoon to release their flavor into the liquid. Add the onions to the pan and cook until softened, about 5 minutes.
Add the liver, shoulder, onion-bourbon mixture and butter to the bowl of a food processor. Process 1 minute, adding cream slowly until the pate is smooth. Add the spices and plenty of salt to taste.
For a very smooth texture, push the pate through a fine-mesh strainer.