Canapé with cranberry pâté

1. Bring the cranberries to the boil in a pan with the caster sugar, cinnamon, 100 ml water and port or wine. Lower the heat and simmer for 5 minutes. Allow the compote to cool completely and place in the fridge once at room temperature.
2. Beat the smooth pâté in a bowl with the mixer to loosen the texture. Add five tablespoons of cold cranberry compote and mix gently. Season with pepper.
3. Thinly slice the baguette and spread some cranberry pâté on each slice. Garnish with extra cranberry compote and a few salad leaves.

Enjoy!