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Cranberry Baked Beans

 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
10-12 ServingsPrep: 70 min. + standing Bake: 3 hours


  • 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


  • 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. Yield: 10-12
  • servings.

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Cranberry Baked Beans (continued)

Nutritional Facts: 1 serving (1 cup) equals 406 calories, 16 g fat (6 g saturated fat), 16 mg cholesterol, 696 mg sodium, 55 g carbohydrate, 13 g fiber, 13 g protein.