Introduction

Sweet Cranberry Pomegranate Caramels offer a unique twist on classic caramel with a bright, fruity flavor from cranberry and pomegranate juices. These rich, buttery treats are perfect for holiday gifts or a special homemade indulgence.

The image shows several translucent deep red square-shaped fruit chews, each wrapped in white wax paper twisted at both ends. One piece in the foreground has a bite taken out of it, revealing a slightly moist, dense texture inside. The chews have a glossy, smooth surface that reflects light softly. They are scattered on a white marbled surface, with some unwrapped and others still partially wrapped. The overall look is neat with the rich red color standing out against the light background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Peel from 1/2 of an orange (pith removed, finely chopped)
2 cups cranberry juice (no sugar added)
2 cups pomegranate juice (no sugar added)
1 cup unsalted butter (cubed, room temperature)
3/4 cup granulated sugar
1 teaspoon kosher or sea salt
2 teaspoons vanilla extract
3/4 cup light brown sugar
1/3 cup heavy cream

Instructions

Step 1: If using fresh pomegranates, juice them by placing the arils in a sealed plastic bag, removing the air, and gently rolling with a rolling pin until the arils burst. Strain the juice through a fine mesh sieve, pressing to extract as much liquid as possible.
Step 2: In a heavy-bottomed saucepan, combine the pomegranate juice, cranberry juice, and finely chopped orange peel. Heat over medium until it lightly boils, then reduce to medium-low and simmer, whisking occasionally, until the mixture reduces to about 1/2 to 3/4 cup of syrup. The syrup is ready when a spatula trail remains briefly on the pan and it coats the back of a spoon.
Step 3: Lightly grease or spray an 8×8-inch pan and line it with parchment paper, leaving sides uncovered to easily lift out the caramel later.
Step 4: Remove the orange peel from the syrup with tongs. Add the granulated sugar, light brown sugar, butter cubes, and heavy cream to the saucepan. Over medium-low heat, stir until butter melts and sugars dissolve completely.
Step 5: Attach a candy thermometer, increase heat to medium, and bring the mixture to a boil. Cook until it reaches 245–250°F for softer caramels or 255–260°F for firmer ones suitable for wrapping.
Step 6: Remove the pan from heat and immediately whisk in vanilla extract and sea salt. Pour the caramel evenly into the prepared pan.
Step 7: Refrigerate for about 1.5 hours until the caramel is fully set. Once set, lift out the caramel block using the parchment paper and place on a cutting board.
Step 8: Lightly grease a knife with cooking spray and cut the caramel into 1/2 x 1 1/2-inch rectangles. Leave the parchment underneath to avoid sticking, and wrap each piece in wax paper for storage.

Tips & Variations

Use a candy thermometer to ensure accurate cooking temperature and achieve your preferred caramel texture.
For an extra citrusy punch, add a teaspoon of finely grated orange zest into the caramel before cooking.
If you prefer a dairy-free version, substitute the butter with coconut oil and use full-fat coconut milk instead of heavy cream.
Store caramels individually wrapped in wax paper to prevent sticking and keep them fresh longer.

Storage

Store the wrapped caramels in an airtight container at room temperature for up to two weeks. For longer storage, keep them refrigerated for up to a month. To soften chilled caramels before serving, let them sit at room temperature for about 15 minutes.

How to Serve

The image shows about fifteen small rectangular red gelatin candies spread out on a white marbled surface. Each candy has a smooth, shiny texture with clear edges and a slightly translucent look, catching the light and giving them a glossy finish. They are evenly shaped and closely spaced, showing a deep, rich red color throughout. The background is plain and clean, emphasizing the bright red color and smooth surfaces of the candies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cranberry and pomegranate juice?

Yes, using no sugar added store-bought juices works well and saves time. Just make sure they’re unsweetened to control the caramel’s sweetness.

Why is the candy thermometer important?

The thermometer ensures the caramel reaches the correct temperature for your desired firmness. Undercooking results in softer caramels, while overcooking can cause them to become too hard or burnt.