Set aside 1/4 cup cranberries. In a food processor or with a knife, coarsely chop remaining cranberries, and put into a 2-3 quart pan. Add sugar, orange peel, orange juice, chili, and shallots. Bring to a boil over high heat. Reduce heat and boil gently, uncovered, stirring often until mixture thickens slightly, about 8 to 10 minutes.
Place pork, fat side up, on a rack in a 12x15 inch roasting pan. Roast in a 375 degree oven until a thermometer inserted in center registers 155 degrees, 55 to 65 minutes. (I had to cook ours about 2 hours.)
Measure out 1/2 cup cranberry relish; brush it on the roast as it cooks, adding frequently and using it all. Transfer roast to a platter.
Garnish with reserved cranberries and orange wedges. Slice meat crosswise and accompany with remaining relish, and salt to taste.
Serves: 8 to 10
Source: unknown
Prepared by: Margo for the December 2000 meeting