Cranberry Baked Beans Recipe
Cranberry Baked Beans Recipe photo by Taste of Home
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Cranberry Baked Beans Recipe

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4.5 6 9
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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
TOTAL TIME: Prep: 70 min. + standing Bake: 3 hours
MAKES: 10-12 servings


  • 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

Nutritional Facts

1 cup: 406 calories, 16g fat (6g saturated fat), 16mg cholesterol, 696mg sodium, 55g carbohydrate (23g sugars, 13g fiber), 13g protein .


  1. 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.
  2. 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.
  3. 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. Yield: 10-12 servings.
Originally published as Cranberry Baked Beans in Taste of Home February/March 1997, p27

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decar48 254255
Reviewed Sep. 18, 2016

"Took longer than 3 hrs to cook, but when they were done, it was a very good recipe to use with dry beans. I didn't have any molasses, but read honey could be used as a substitute in baked beans because it has the same consistency & wouldn' affect the flavor that much."

shawnba 249949
Reviewed Jun. 30, 2016

"Taste was ok, but the texture seemed off to me. Maybe the acid in the cranberries altered it. I like the punch of flavor from the mustard and ginger, and continue to add it to my regular recipe"

cee-jay 241382
Reviewed Jan. 9, 2016

"I liked these beans in the past but need ideas. What can these beans be served with?"

gunslinger 17960
Reviewed Sep. 8, 2014

"Great flavor,takes quite a bit of time to prepare but the molasses and cranberry give the beans a really good taste."

crankyankee 72692
Reviewed May. 23, 2014

"Different but really good"

Hannah0418 37546
Reviewed Oct. 9, 2010

"these were good - but not worth all the time it took making them. didn't taste any better than beans from a can. i didn't taste the cranberry at all. disappointed."

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