Last week at Boost, we celebrated Thanksgiving with our annual potluck. Boosters made their favorite holiday dishes and shared family traditions with the team. It was a delicious spread, and everyone needed a nap from the food coma that followed.


We are grateful that we get to share these traditions with such a close-knit tribe at Boost. Here are a few pictures from the day, as well as 2 cranberry Thanksgiving recipes to incorporate into your own holiday.


What are some of your favorite holiday traditions and recipes?


Account Executive Hannah Ochs shared her favorite cranberry bread recipe with us. It’s not only easy-to-make, but arguably breakfast appropriate– which makes it easy to justify when you’re scarfing leftovers at 9 AM the day after Thanksgiving.

3 tbs butter
1 cup sugar
1 egg
2 cups flour
2 tsp baking powder
1 tsp ground cinnamon
1 cup milk
2 cups cranberries
2 tbs lemon/peel


1. In a mixing bowl, cream butter and sugar. beat in egg.
2. Combine the flour, baking powder and nutmeg; add to the creamed
mixture alternately with milk. Stir in cranberries and lemon peel.
3. Pour into a greased 11-in. x 7-in. x 2-in. baking dish.
4. Bake at 350 degrees F for 35-40 minutes or until a toothpick


Data Analyst Richie Zitomer loves his Grandma’s cranberry sauce recipe, which not only incorporates Grand Marnier but keeps well in the fridge for 2 weeks (or in the freezer for a whole year!).

1lb cranberries
1/2 cup sugar
1 cup or more toasted pecans
1 cup orange marmalade
The juice of half a lemon and a lemon rind
3 tablespoons Grand Marnier

Rinse the cranberries and put in 9 X 13 inch pan. Pour the sugar over the cranberries. Cover with foil. Put in 350 degree oven for one hour. Add the toasted pecans, the orange marmalade, the lemon juice and lemon rind, and 3 tablespoons Grand Marnier. Stir.