Wash and clean the liver the night before. Mix port and sherry and marinate the liver in it overnight. The next day, remove from the marinade and drain well. Peel and halve the garlic. Heat 30 g butter in a pan and sauté garlic and liver in it for about 5 minutes. Remove the liver from the pan and pour the marinade into the frying fat. Reduce to about 2 tablespoons over high heat. Puree liver and broth. Allow to cool. Cream the remaining butter and add to the liver puree. Season with salt and pepper and garnish with cranberries and sage leaves.
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