Lechon Sauce or Liver Sauce

1/2 pound chicken liver or 1 cup liver pate
3 tablespoons finely minced garlic
3 tablespoons brown sugar
1/2 cup apple cider vinegar
1 cup finely minced onion
1 cup bread crumbs
salt and freshly ground pepper to taste

In a saucepan, combine all the sauce ingredients and bring the mixture to a long simmer (about 20 minutes) over moderate heat. If using chicken liver, broil the liver till it is half done first and extract the juices by pressing through a sieve or strainer.