This week I was lucky to escape the cold, snowy weather and head to beautiful Barcelona, Spain.  The food in Barcelona is both unique and delicious. The locally grown beef is a treat, and the seafood is as fresh as can be from the mediterranean – many times proving its freshness, displayed on packed ice in glistening glory as you walk into your restaurant of choice.  My favorite dish in Barcelona is as simple as simple gets… yet very difficult to accomplish back home due to it’s key ingredient… Iberian Ham – a local delicacy.  The ham is similar to prosciutto, sliced paper thin, but is softer and creamier than prosciutto so it melts in your mouth with each bite.  Iberian ham is often served with Pan y tomate, (bread with tomato) a simple toasted crusty bread rubbed with garlic and then rubbed with a fresh tomato, then finished with a drizzle of olive oil and a little pepper.  You top your toast with a slice of the Iberian ham.  It’s a fantastic and simple combination that is truly unique to Spain.

On the plane ride on the way home I was thinking about some of our own New England cuisine and wondering what measures up to the simplicity of that dish.  Clam Chowder, boiled lobster, baked beans, stuffed Quahogs…all delicious and indigenous to our area… but require some serious prep to be done right.

What was that one dish, that a special meal just wouldn’t be special without, yet is as simple as simple can be? It’s the Cranberry…in all its red glory.  It begins as the simplest of ingredients a berry grown in a bog – but no Thanksgiving table is complete without it.  If you’re like me…I overzealously buy way too many bags of fresh berries at Thanksgiving…then end up freezing a few after the big feast for a dish at a later date. Sometimes it’s a bread or dessert… but Cranberry sauce isn’t just for Thanksgiving… is a great side with so many other dishes… Pork chops or roast, Roast chicken, even grilled scallops might be fun with a dollop of sweet and sour goodness on the plate. All this from the humble little red cranberry.

So… here’s my recipe for Sweet-Tart Cranberry Orange Sauce.

SWEET-TART CRANBERRY ORANGE SAUCE

1 big bag of fresh or frozen Ocean Spray cranberries

1/2 cup sugar

2 half inch round Slices of fresh Orange

1/2 cup Orange juice

1/2 tsp fresh grated nutmeg

2 Cinnamon sticks (or 1 tsp Cinnamon)

a pinch of allspice if desired

In a heavy bottom pot, place all ingredients.  Cook stirring until bubbling and all sugar is incorporated and liquid has reduced. (about 15-20 mins) –  Taste test for desired sweet or tartness.  If too tart add a bit more sugar, dissolve until you have the right flavor.

Let cool and serve. It will thicken as it stands. Serve with turkey, poultry or with nice hot skillet browned pork chops.  You may also stir in chopped walnuts for a nice texture and more substantial side dish.