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Cranberry Baked Beans Recipe

Cranberry Baked Beans Recipe

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 YIELD: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

  • 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.

Nutritional Facts

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

Reviews for Cranberry Baked Beans

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MY REVIEW
decar48 User ID: 5127622 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."

MY REVIEW
shawnba User ID: 2581969 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"

MY REVIEW
cee-jay User ID: 1579946 241382
Reviewed Jan. 9, 2016

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

MY REVIEW
gunslinger User ID: 544392 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."

MY REVIEW
crankyankee User ID: 7233510 72692
Reviewed May. 23, 2014

"Different but really good"

MY REVIEW
Hannah0418 User ID: 1795891 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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