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 what the cranberry tapenade I am also beginning to examine the idea of other fruit and olive combinations which will yield enticing results.