Patch Recipes: Simple Cranberry Sauce

So you get that call early next week from the host of your Thanksgiving dinner (maybe it's your mother, grandmother, a friend or even somebody you barely know), and the person tells you in so many words that this meal isn't free. You don't have to pay for the food, but you must contribute to the meal.

"Uh-oh! I can barely handle microwaving a Hot Pocket," you think to yourself.

What do you do? Do not just go to the store and buy a box of instant mashed potatoes. Trust me, they'll notice. But don't freak out, not all recipes are complex. It is possible for those whose cooking experience is limited to stirring ramen noodles to contribute a tasty food item to the Thanksgiving meal.

The following recipe for cranberry sauce is from my mother Kimber Friedman, who lives in Pompano Beach, Fla. Enjoy the cooking experience and have a great Thanksgiving!

Ingredients
1 12 oz bag of fresh whole cranberries 
1 12 oz jar of current jelly
1 orange, peeled and sectioned, cutting each section into half
1/4 cup of sugar

Directions
Add all of the ingredients into a pan. Bring the mixture to a boil. Turn the burner to simmer and cook for 20 to 30 minutes. When the cranberries begin to pop, remove from the heat. Pour into a container that seals and store until needed in the refrigerator. This sauce will last for three to four days when refrigerated.