Fresh Cranberry Relish for 100

32 cups raw cranberries
8 pounds sugar, approximately
1 quart orange juice
1 quart water
5 sticks cinnamon
scant up to 1/2 cup orange peel zest OR 1 cup orange marmalade

Combine sugar and water and juice in a large saucepan. Bring to a boil. Add cranberries and cinnamon sticks and boil gently until skins burst, about 15-20 minutes. Do not overcook. Remove from heat and stir in marmalade or orange peel. Chill.

Note: make sure the peel is just the zest- no white, bitter pith.

Spiced Three Cranberry Sauce

10 cups cranberry-juice cocktail
2 1/2 cups sugar
10 sticks cinnamon
10 packages (12-ounce) fresh or frozen cranberries, rinsed and drained
5 cups (about 20 ounces) dried cranberries
1 1/4 cup honey
10 tablespoons fresh lemon zest (may use orange zest)
1/2 tablespoon ground allspice

In a heavy saucepan over medium heat, cook the cranberry-juice cocktail, sugar, and cinnamon stirring until the sugar dissolves.

Add fresh and dried cranberries and cook until fresh berries pop and dried cranberries begin to plump -- 8 minutes plus. Stir to prevent sticking or boiling over.

Remove from heat, remove cinnamon sticks and stir in honey, lemon or orange zest, and allspice.

Cool the sauce completely (takes about an hour) and transfer to serving bowls or jar. Cover and refrigerate for at least 2 hours.