Cranberry Pomegranate Caramels Recipe

There’s something truly magical about the Cranberry Pomegranate Caramels Recipe that makes it an absolute must-try for anyone who loves the perfect balance of tart fruitiness and buttery sweetness. These caramels combine the vibrant flavors of fresh pomegranate and cranberry juices with a rich, creamy caramel texture that melts delightfully in your mouth. It’s a unique treat that feels both elegant and comforting, capturing the essence of festive flavors all year round. You’ll find yourself reaching for one more, then one more after that because honestly, once you taste these, it’s hard to stop!

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of this Cranberry Pomegranate Caramels Recipe lies in the simplicity and quality of its ingredients. Each one plays a meaningful role, creating layers of flavor and the perfect chewy texture that makes these caramels unforgettable.

• 2 cups no sugar added pomegranate juice: Freshly squeezed if possible, this provides a bright and tart base that’s bursting with flavor.
• 2 cups no sugar added cranberry juice: Adds that classic cranberry tang and richness, balancing the sweetness.
• 3/4 cup granulated white sugar: Essential for caramelization and that signature caramel crunch.
• 3/4 cup light brown sugar: Brings moisture and a deep, molasses undertone that adds complexity.
• 1 cup unsalted butter, cut into cubes: Delivers richness and smoothness, creating that melt-in-your-mouth quality.
• 1/3 cup heavy cream: Contributes creaminess and balances the tart juices beautifully.
• 2 teaspoons vanilla extract: Infuses warmth and rounds out the flavor profile perfectly.
• 1 teaspoon kosher or sea salt: Enhances all the flavors and adds a subtle contrast to the sweetness.
• Peel from 1/2 of an orange, pith removed: Adds a hint of citrus aroma that brightens everything up.

How to Make Cranberry Pomegranate Caramels Recipe

Step 1: Extract Fresh Pomegranate Juice

Start by juicing your pomegranates if you’re using fresh ones—it’s totally worth the effort! Place the arils into a vacuum-sealed or zip-lock bag, remove the air, and gently roll over them with a rolling pin. This step bursts the juicy arils without crushing the seeds, giving you pure, vibrant juice to work with. Then strain through a fine mesh sieve, pressing gently to collect every drop of that gorgeous pomegranate nectar.

Step 2: Reduce the Juices

Combine your pomegranate juice, cranberry juice, and the orange peel in a heavy-bottomed saucepan. Bring it to a light boil over medium heat, then reduce to a gentle simmer. This reduction process takes patience, but as the mixture thickens to a syrupy consistency, the flavors intensify, creating the unique fruity foundation for your caramels.

Step 3: Prepare Your Pan

While the syrup reduces, grab an 8×8″ pan, lightly spray it, and line it with parchment paper that covers the sides. This step might seem small, but it ensures your caramel comes out cleanly and makes cutting and wrapping a breeze later on.

Step 4: Add Sugars, Butter, and Cream

Remove the orange peel, then stir in both sugars, cubed butter, and heavy cream. Keep the heat on medium low and stir constantly until the sugars dissolve and everything melts into a silky smooth mixture. Attaching a candy thermometer now gives you the perfect target for the next step.

Step 5: Cook to the Right Temperature

Turn up the heat to medium and bring the caramel mixture to a boil. For a softer caramel, aim between 245˚F to 250˚F; if you like yours a bit firmer, 255˚F to 260˚F is ideal. Once it hits your desired temperature, remove from heat, whisk in vanilla and salt right away, then pour carefully into your prepared pan.

Step 6: Set and Cut Your Caramels

Pop the pan into the refrigerator for about an hour and a half until the caramel sets firmly. Once chilled, lift the parchment out and place the caramel slab on a cutting board. Lightly grease a knife with cooking spray and slice into roughly 1/2″ by 1 1/2″ rectangles. Wrapping each piece in wax paper makes these treats perfect for sharing or storing.

How to Serve Cranberry Pomegranate Caramels Recipe

Garnishes

A sprinkle of flaky sea salt on top just before the caramel sets elevates these treats with a salty-sweet crunch. Alternatively, dust lightly with edible gold dust or finely chopped pistachios if you want to add a festive, elegant touch.

Side Dishes

Pair these caramels with a warm cup of black tea or freshly brewed coffee to balance their sweetness. They also make a wonderful ending to a cheese board alongside sharp cheddar or creamy Brie, creating a harmonious dance of flavors.

Creative Ways to Present

Present your Cranberry Pomegranate Caramels Recipe at parties nestled in decorative tins or holiday-themed boxes for gifts. You can also thread them onto cocktail skewers with fresh cranberries and mint leaves for a sophisticated hors d’oeuvre that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Keep any leftover caramels in an airtight container at room temperature or in the refrigerator to maintain freshness. Wrapped individually in wax paper, they should stay soft and chewy for up to two weeks—perfect for enjoying little treats whenever you want.

Freezing

These caramels freeze beautifully! Place wrapped pieces in an airtight container or freezer-safe bag and freeze for up to three months. Thaw at room temperature, and they’ll be just as delectable as when freshly made.

Reheating

If your caramels firm up too much in the fridge or freezer, simply let them sit at room temperature for about 20 minutes before enjoying. Avoid microwaving as it can ruin their texture, but a gentle warm hand will soften them nicely.

FAQs

Can I use store-bought pomegranate juice?

Absolutely! While freshly squeezed pomegranate juice offers the freshest, most vibrant flavor, no sugar added store-bought juice works wonderfully and saves time without compromising the delicious outcome.

How long does it take to make this caramel?

This recipe requires some patience, particularly during the juice reduction and caramel cooking stages, but most of the work is hands-off simmering and waiting. Plan around two to three hours including cooling time for the best results.

What if I don’t have a candy thermometer?

A candy thermometer is highly recommended to achieve the perfect caramel texture, but if you don’t have one, look for when the caramel reaches a deep golden color and thick consistency. The spoon test—where syrup coats the back of a spoon—is a helpful indicator as well.

Can I make these caramels vegan?

This recipe relies on butter and cream for that luscious texture, but you could experiment with plant-based butter and coconut cream. Keep in mind texture and flavor may vary slightly, so start with small batches to perfect your approach.

How do I prevent the caramels from sticking together?

Wrapping each caramel individually in wax paper is the best way to keep them from sticking. You can also lightly dust them with cornstarch if needed, but proper wrapping usually does the trick beautifully.

Final Thoughts

Trust me when I say the Cranberry Pomegranate Caramels Recipe is one you’ll want stashed in your kitchen repertoire forever. It’s a genuinely delightful combination of fruity brightness and creamy richness that feels both indulgent and refreshing. So go ahead, try this recipe, share it with loved ones, and watch these little bites of joy become an instant favorite in your home.

Cranberry Pomegranate Caramels Recipe

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These Cranberry Pomegranate Caramels blend tart, no sugar added pomegranate and cranberry juices with rich butter and cream to create a beautifully balanced, homemade caramel treat. Enhanced with a hint of orange peel and vanilla, these caramels offer a uniquely fruity twist on traditional caramel candies. Perfectly chewy with the option to adjust firmness, they make an irresistible sweet snack or gift.

• Author: Paula
• Prep Time: 30 minutes
• Cook Time: 2 hours 20 minutes
• Total Time: 2 hours 50 minutes
• Yield: 30 servings
• Category: Confectionery
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Juices and Flavorings

• 2 cups no sugar added pomegranate juice (freshly squeezed if possible; from about 3 large or 4 smaller pomegranates)
• 2 cups no sugar added cranberry juice
• Peel from 1/2 of an orange, pith removed
• 2 teaspoons vanilla extract
• 1 teaspoon kosher or sea salt

Sweeteners and Fats

• 3/4 cup granulated white sugar
• 3/4 cup light brown sugar
• 1 cup unsalted butter, cut into cubes
• 1/3 cup heavy cream

Instructions

1. Juice the pomegranates: If using fresh pomegranates, place the arils in a vacuum sealed bag or a zip lock bag, remove the air, and roll gently with a rolling pin to pop the arils without crushing the seeds.
2. Extract juice: Strain the popped pomegranate arils through a fine mesh sieve, pressing with the back of a spoon to remove as much juice as possible.
3. Simmer juices and orange peel: In a heavy-bottomed saucepan over medium heat, combine the pomegranate juice, cranberry juice, and orange peel. Bring to a light boil, then reduce to medium-low heat and let simmer until the mixture reduces to about 1/2 to 3/4 cup, becoming thick and syrupy.
4. Prepare the pan: Lightly spray an 8×8 inch pan and line it with parchment paper, making sure it covers the sides to allow easy removal of caramels.
5. Add sugars, butter, and cream: Remove orange peel using tongs. Add granulated sugar, brown sugar, butter, and heavy cream to the reduced syrup. Keep heat at medium-low and stir until melted and sugar dissolves.
6. Cook to caramel temperature: Attach a candy thermometer, increase heat to medium, and bring the mixture to a boil. For firmer caramels, heat to 255°F to 260°F. For softer, 245°F to 250°F.
7. Finish and pour: Once the desired temperature is reached, remove from heat. Immediately whisk in vanilla extract and salt, then carefully pour the caramel mixture into the prepared pan.
8. Cool and set: Refrigerate the pan for about 1.5 hours to allow the caramel to cool completely and set firmly.
9. Cut and wrap: Remove the caramel block from the pan with the parchment paper underneath. Using a knife lightly greased with cooking spray, cut into approximately 1/2 inch by 1 1/2 inch rectangles. Wrap individual caramels in wax paper.

Notes

• Use freshly squeezed pomegranate juice for the best flavor, but store-bought no sugar added juice works well too.
• Adjust caramel firmness by controlling the final cooking temperature: lower for softer, higher for chewier texture.
• Ensure orange peel has no white pith to avoid bitterness.
• Line the pan with parchment paper extending over the sides for easy caramel removal.
• Wrap caramels individually to prevent sticking and maintain freshness.