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 about 5 minutes on each side. When you cut through them 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.