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.