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Cranberry Baked Beans

I knew I'd found a winner when I got the idea to simmer beans in cranberry juice. The tartness of the juice is a nice subtle contrast to the sweet brown sugar and molasses in these baked beans. They're wonderful warm or cold. —Wendie Osipowicz, New Britain, Connecticut
  • Total Time
    Prep: 70 min. + standing Bake: 3 hours
  • Makes
    10-12 servings

Ingredients

  • 3 cups dried navy beans
  • 5 cups cranberry juice
  • 1/2 pound lean salt pork, diced
  • 3/4 cup chopped onion
  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 5 teaspoons dark brown sugar
  • 1-1/2 teaspoons ground mustard
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon ground ginger

Directions

  • Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour to 4 hours, or until softened.
  • Drain beans and discard liquid. Return beans to Dutch oven. Add cranberry juice; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are almost tender.
  • Drain, reserving cranberry liquid. Place beans in a 2-1/2-qt. casserole or bean pot; add remaining ingredients and 1-1/2 cups of cranberry liquid. Cover and bake at 350° for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes. Add reserved cranberry liquid as needed.
Nutrition Facts
1 cup: 406 calories, 16g fat (6g saturated fat), 16mg cholesterol, 696mg sodium, 55g carbohydrate (23g sugars, 13g fiber), 13g protein.

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