Cranberry Pomegranate Caramels
Looking for a sweet and tart treat that’s perfect for the holidays?
These Cranberry Pomegranate Caramels combine the best of both worlds—tangy cranberry and pomegranate juice paired with rich, creamy caramel.
With a vibrant red color and a chewy texture, they’re not just a delicious treat but also a stunning homemade gift idea.
Plus, they’re super easy to make and can even be dipped in dark chocolate for an extra touch of indulgence!
For Cranberry Pomegranate Caramels
- Pomegranate Juice – Freshly squeezed for maximum flavor and vibrant color. You’ll need about 3 large or 4 smaller pomegranates to make 2 cups of juice.
- Cranberry Juice – Unsweetened for a tart kick to balance the sweetness of the caramel.
- Granulated White Sugar – Adds the sweetness to the caramel base.
- Light Brown Sugar – Gives depth and richness to the caramel flavor.
- Unsalted Butter – For creaminess and a smooth texture in the caramel.
- Heavy Cream – Helps create a rich, velvety texture.
- Vanilla Extract – Adds a warm, aromatic flavor that complements the fruity notes.
- Kosher or Sea Salt – Enhances all the flavors and balances the sweetness.
- Orange Peel – Adds a citrusy brightness to the caramel flavor.
Cranberry Pomegranate Caramels
Notes
Ingredients:
- 2 cups pomegranate juice (preferably fresh-squeezed, from about 3 large or 4 smaller pomegranates)
- 2 cups cranberry juice (unsweetened)
- ¾ cup granulated white sugar
- ¾ cup light brown sugar
- 1 cup unsalted butter, cubed
- ⅓ cup heavy cream
- 2 teaspoons vanilla extract
- 1 teaspoon kosher or sea salt
- Peel from ½ an orange (without the pith)
Instructions:
- Fresh Pomegranate Juice (if making from scratch):
- Start by juicing the pomegranates. To do so, place the arils in a vacuum-sealed or regular zip-lock bag, remove the air, and gently roll with a rolling pin to release the juice without crushing the seeds.
- Strain the juice through a fine mesh sieve, pressing down with the back of a spoon to extract as much juice as possible.
- Cooking the Syrup:
- In a heavy-bottomed saucepan, combine the pomegranate juice, cranberry juice, and orange peel.
- Bring the mixture to a gentle boil over medium heat, then reduce to medium-low.
- Allow it to simmer until the syrup reduces to about ½-¾ cup. You’ll know it's ready when you can drag a spatula across the bottom of the pan and the syrup takes a moment to fill the space.
- Prepare the Pan:
- While the syrup reduces, lightly spray an 8x8-inch pan and line it with parchment paper.
- Ensure the parchment covers the sides for easy removal of the caramels once they set.
- Making the Caramel:
- Once the syrup is ready, remove the orange peel with tongs.
- Add the granulated sugar, brown sugar, butter, and heavy cream to the pan.
- Stir continuously over medium-low heat until the butter is melted and the sugar is dissolved.
- Attach a candy thermometer to the side of the pan and bring the mixture to a boil.
- Temperature Guide for Caramels:
- For softer caramels, cook to 245-250˚F.
- For firmer caramels, aim for 255-260˚F (this is our preferred method).
- Once the desired temperature is reached, remove the pan from heat.
- Stir in the vanilla extract and salt, then carefully pour the caramel mixture into the prepared pan.
- Chill and Cut:
- Let the caramels cool in the refrigerator for about 1.5 hours to set.
- Once firm, lift the caramels from the pan using the parchment paper.
- Place them on a cutting board.
- Using a knife lightly greased with cooking spray, cut the caramels into approximately ½” x 1 ½” rectangles.
- Wrap and Store:
- Wrap each caramel individually in wax paper to prevent them from drying out and sticking together.
- Storage:
- Keep the caramels at room temperature in an airtight container for up to a week or refrigerate for up to a month (they will harden in the fridge, so let them return to room temperature before enjoying).
- Freezer:
- For long-term storage, place wrapped caramels in a freezer bag and store in the freezer for up to a year.
Notes:
- If using store-bought pomegranate juice, note that the color might be less vibrant and more brownish than fresh juice.
- For best results, wrap the caramels to keep them soft and prevent sticking.
Nutrition
Calories: 172 kcal | Carbohydrates: 21.3 g | Protein: 0.3 g | Fat: 10 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 68.7 mg | Potassium: 0 mg | Fiber: 0.1 g | Sugar: 21.1 g | Vitamin A: 0 IU | Vitamin C: 0 mg | Calcium: 0 mg | Iron: 0 mg
- Can I use store-bought pomegranate juice instead of freshly squeezed?
Sure thing! While freshly squeezed pomegranate juice gives the caramels a vibrant color and fresh flavor, you can definitely use store-bought juice. Just keep in mind that the color may not be as bright, but the taste will still be amazing!
- What if I don’t have a candy thermometer?
No problem! If you don’t have a candy thermometer, you can do a simple “cold water test.” Just drop a little of the caramel into a glass of cold water. For a soft caramel, it should form a soft ball. For a firmer one, it’ll form a more solid ball. Trust your instincts and you’ll be fine!
- How do I prevent the caramels from sticking to the pan?
Easy fix! Just line your pan with parchment paper and lightly spray it with cooking spray. This will ensure the caramels come out without sticking. Parchment paper is your best friend here!
- Can I make these caramels ahead of time?
Yes! You can definitely make these caramels ahead of time. Store them in an airtight container at room temperature for up to a week, or in the fridge for up to a month. Just let them come back to room temperature before eating if you keep them in the fridge—they tend to firm up in the cold.
- Can I add a little more salt to balance the sweetness?
Absolutely! A light sprinkle of flaky sea salt right on top of your finished caramels can really enhance the flavors. It adds that perfect sweet-and-salty contrast and takes these caramels to the next level.
