Serve this cranberry relish with the traditional Thanksgiving-style menu, or opt for a different approach. We served it for one event as a sauce over Marinated Pork Loin. After cooking the meat, the extra juices were added to the relish base, thinning it out enough for it to be served as a sauce.

This recipe makes almost 4 gallons; 250 servings at almost 1/4 c. ea.

Ingredients:

• 10 1/2 c. boiling water 
• 19 lb. cranberries (one case of 24 12-oz. bags)
• 1 TBS. cayenne
• 1 TBS. salt
• 1 TBS. cinnamon
• 10 lb. bag sugar
• 2-12 oz. cans frozen orange juice concentrate

Rinse the berries and remove bad ones. To a very large pot, add the water and bring to a boil: > 10 1/2 c. water

A pressure cooker can work well for this, as all the heat can be retained, leaving less chance of scorching the bottom of the pot. In a regular pot, just be sure to continue stirring the mix every few minutes. To the boiling water, add: > 1 TBS. cayenne > 1 TBS. salt > 1 TBS. cinnamon > 19 lb. cranberries > 10 lb. bag sugar 

Mix the above to blend, then add cranberries: > 19 lb. cranberries, room temperature

Bring to boil, stirring constantly. Simmer until cranberries pop. Add the orange juice concentrate last: > 2-12 oz. cans frozen orange juice concentrate

Make ahead and chill; the cranberry relish will thicken as it cools. Keeps for weeks!