By Briahna Brett Perkins

It’s Thanksgiving time again and we all have so much to be grateful for. I, for one, am grateful for family traditions and family recipes that bring us together and cause us to spend quality time with one another during the holiday season. As usual, this Thanksgiving Day will see my mom and I in the kitchen (with our wonderful extended family and friends) whipping up some special Brett Family dishes. For this blog post I thought I’d share two of my favorite recipes. They are both extra yummy cranberry dishes that are quite easy to make. Hopefully you enjoy them as much as I do! Happy Thanksgiving Y’all!

P.S. We’re always looking for new Thanksgiving recipes. If you have any personal favorites you’d like to contribute just leave the recipe in the comments below.

Cranberry Salad - from Grandma Christensen
1 lb. package cranberries, washed and chopped
1 c. sugar
2 c. grated apples
1 large can crushed pineapple, well drained
1 package mini marshmallows
1 c. pecans (optional)
2 c. whipping cream

Let cranberries set in sugar for a few minutes.  Add all ingredients except cream.  Set in refrigerator until marshmallows have soaked in juices.  Add 1 c. whipping cream.  Just before serving, fold in second cup whipping cream.

Cranberry Salad

Cranberry Cake with Butter Sauce - from Andrea Brett via good friend, Renee Norton

Combine:
2 c. flour
1 c. sugar
2 tsp. baking powder
1/8 tsp. salt

Stir in:
1 c. milk
3 Tbsp. melted butter
1 bag cranberries

Pour in greased, floured 9×9 round pan.  Bake 25-30 minutes at 350.

Serve warm with this sauce:
1 stick butter
1 c. sugar
3/4 c. cream

Cook over medium heat until melted and slightly thick.  (Beware: The butter sauce is so good, you may be tempted to drink it!)