I do the cooking for a large event once a year and this year we're unable to purchase cranberry sauce in large quantities, but cranberries are freely available. I always make cranberry sauce (whole berry and jellied) for my own Thanksgiving dinners, but have never made it at this scale.
Increasing the cooking isn't really an option as extended cooking times damage the natural pectin in the cranberries, so as less water will be boiled off and therefore I'll need to adjust the amount I add. Given the expense, I'd really like to have a good handle on the scaled recipe without experimentation.
I found this question, which talks about a reduction. Along with another that talks specifically about water in soup, but it lacks a formal definition of how to derive an answer.
I expect it to be some function of the surface area, but can't find anything specific on the subject. Worst case scenario, it won't work and I can always make my normal sized batch 15 times.
Of course, if anyone just happens to have a recipe for 5 or 10 lbs of cranberries, I'd appreciate that too.