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Cranberry Baked Beans

Source of Recipe

"1998 Taste of Home Annual Recipes"


List of Ingredients

3 cups dry navy beans
5 cups cranberry juice
1/2 lb. lean salt pork OR bacon, diced
3/4 cup chopped onion
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



Recipe

Place beans in a Dutch oven or soup kettle. Add water to cover by 2 inches. Bring to a 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; bring to a boil. Reduce heat; cover and simmer for 1 hour or until the 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 deg. for 3 hours or until beans are tender and have reached desired consistency, stirring every 30 minutes. Add reserved cranberry liquid as needed.

Yield: 10-12 servings