Description
These Sweet Cranberry Pomegranate Caramels combine the tartness of cranberry and pomegranate juices with the rich, buttery sweetness of classic caramel. Reduced juice syrup infuses fruity notes into smooth, creamy caramels, making a unique and luscious treat perfect for gifting or enjoying as a sophisticated sweet.
Ingredients
Juice Reduction
- 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)
Caramel
- 1 cup unsalted butter (cut into cubes, room temperature)
- 3/4 cup granulated sugar
- 1 tsp kosher or sea salt (sea salt preferred)
- 2 tsp vanilla extract
- 3/4 cup light brown sugar
- 1/3 cup heavy cream (for best flavor)
Instructions
- Juice Preparation: If using fresh pomegranates, place all arils in a sealed plastic bag, remove air, and gently roll with a rolling pin until arils burst. Strain juice through a fine mesh sieve, pressing arils to extract as much liquid as possible.
- Reduce Juice Syrup: In a heavy-bottomed saucepan, combine pomegranate juice, cranberry juice, and finely chopped orange peel. Heat over medium till it lightly boils, then reduce to medium-low and simmer gently, whisking occasionally, until reduced to about 1/2–3/4 cup syrup. The syrup is ready when it coats the back of a spoon and leaves a trail when a spatula is dragged across the pan.
- Prep Pan: Lightly spray or grease an 8x8-inch pan and line with parchment paper, covering the sides for easy removal of caramel later.
- Make Caramel Base: Remove orange peel from reduced syrup using tongs. Add granulated sugar, light brown sugar, butter cubes, and heavy cream to the saucepan. Over medium-low heat, stir until butter melts and sugars dissolve.
- Cook Caramel: Attach candy thermometer, increase heat to medium, and bring mixture to boil. Cook to desired temperature: 245–250°F for softer caramels or 255–260°F for firmer caramels (recommended for easier wrapping).
- Finish Caramel: Remove from heat. Immediately whisk in vanilla extract and sea salt for vibrant flavor. Pour caramel into prepared pan, spreading evenly.
- Set Caramel: Place pan in refrigerator and chill for about 1.5 hours until fully set.
- Cut and Store: Lift caramel block out using parchment paper onto a cutting board. Lightly grease knife with cooking spray and cut into 1/2 x 1 1/2-inch rectangles. Keep parchment underneath while cutting to prevent sticking. Wrap each caramel in wax paper for storage.
Notes
- Use a candy thermometer for precise cooking temperatures to ensure perfect caramel texture.
- Orange peel adds subtle citrus flavor to the juice reduction—make sure to remove it before adding other ingredients.
- For softer caramels, cook to lower temperature range; firmer caramels are easier to wrap and eat.
- Wrapping caramels individually helps prevent sticking and keeps them fresh longer.
- If fresh pomegranates are unavailable, use bottled pomegranate juice with no sugar added.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
