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