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Cranberry Baked Beans



Ingredients for Cranberry Baked Beans

  • 3 cups dry navy beans
  • 5 cups cranberry juice
  • 1/2 pound lean salt pork, diced
  • 3/4 cup chopped onions
  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 5 tsp. dark brown sugar
  • 1 1/2 tsp. ground mustard
  • 1 1/2 tsp. salt
  • 1/8 tsp. ground ginger



  • Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to boil, boil for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain beans and discard liquid. Return beans to Dutch oven. Add Cranberry Juice, and bring to a boil. Reduce heat, cover and simmer for 1 hour or until beans are almost tender. Drain, reserving the cranberry liquid. Preheat oven to 350 F. Place beans in a 2 1/2-quart casserole or bean pot. Add remaining ingredients and 1 1/2 cups of cranberry liquid. Cover and bake for 3 hours or until beans are tender or desired consistency, stirring every 30 minutes. Add reserve cranberry liquid as needed.


  • Recipe courtesy of: Irma Johnson for The Best of Cranfest Cranberry Recipes Cook
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