Cranberry Baked Beans

• 3 cups dried navy beans
• 5 cups cranberry juice
• 1/2 lb 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

1. Place beans in a Dutch overn or soup kettle.
2. Add water to cover by 2".
3. Bring to a boil.
4. Boil for 2 minutes.
5. Remove from heat.
6. Cover and let stand for 1 hour.
7. Drain beans and discard liquid.
8. Return beans to Dutch oven.
9. Add cranberry juice.
10. Bring to boil.
11. Reduce heat.
12. Cover and simmer for 1 hour or until the beans are almost tender.
13. Drain, reserving cranberry liquid.
14. Palce beans in a 2 and 1/2 qt casserole or bean pot.
15. Add remaining ingredients and 1 and 1/2 c cranberry liquid.
16. Cover and bake at 350 for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes.
17. Add reserved cranberry liquid as needed.

dried navy beans, cranberry juice, lean salt pork, onion, ketchup, molasses, brown sugar, ground mustard, salt, ground ginger

Taken from www.food.com/recipe/cranberry-baked-beans-167423 (may not work)