Cranberry Tapenade: the Recipe

Cranberry Tapenade

– 350g fresh washed cranberries
– 410g assorted pitted olives
– 100g ketchup
– 100g maple syrup
– 60g pickled jalapeno juice
– 50g sliced pickled jalapeno
– 50g anchovies in oil

Take all the ingredients and place in a pot. Simmer over low heat until the berries burst and the mixture becomes thick and sticky. Let the mixture cool, then pulse in a food processor. That is it. Really a very simple and delicious recipe. We did end up eating it with a pork roast which we cooked on a bed of brussels sprouts, mushrooms, and potatoes. As I continue to think about the cranberry tapenade, I am also beginning to examine the idea of other fruit and olive combinations which will yield enticing results.