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Cranberry Pomegranate Caramels Recipe

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4.1 from 11 reviews

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.

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.

Find it online: https://bitezly.com/cranberry-pomegranate-caramels-recipe/