Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil and 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. baking dish or bean pot; add remaining ingredients and 1-1/2 cups of cranberry liquid. Cover and bake at 350 degrees for 3 hours or until beans are tender and of desired consistency. Be sure to stir every 30 minutes. Add reserve cranberry liquid as needed.
Yield: 10-12 servings.