Introduction

These Sweet Cranberry Pomegranate Caramels combine tart, vibrant fruit flavors with rich, buttery caramel for a unique treat. Perfect for holiday gifts or a special indulgence, their firm texture makes them easy to unwrap and enjoy bite by bite.

A close-up of a smooth, shiny red jelly dessert in a white square dish, filled almost to the top with a glossy surface that reflects light softly, showing tiny air bubbles underneath. The jelly layer is thick and even, rich in deep red color, with the clear edges of the white dish framing it. The dish rests on a white marbled texture with soft, neutral fabric blurred in the 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 (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

Instructions

Step 1: If using fresh pomegranates, place all arils in a sealed plastic bag, remove air, and gently roll with a rolling pin until they burst. Strain the juice through a fine mesh sieve, pressing the arils to extract as much juice 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 1/2–3/4 cup syrup. It’s ready when it coats the back of a spoon and leaves a trail when stirred.
Step 3: Lightly grease or spray an 8×8-inch pan and line it with parchment paper, covering the sides for easy removal.
Step 4: Remove the orange peel from the syrup with tongs. Add granulated sugar, light brown sugar, butter cubes, and heavy cream to the saucepan. Stir over medium-low heat until butter melts and sugars dissolve.
Step 5: Attach a candy thermometer, increase heat to medium, and bring the mixture to a boil. Cook to 245–250°F for softer caramels or 255–260°F for firmer pieces, which are easier to wrap and eat.
Step 6: Remove from heat and immediately whisk in vanilla extract and sea salt. Pour the caramel into the prepared pan, spreading evenly.
Step 7: Refrigerate for about 1.5 hours to let caramels cool and set completely.
Step 8: Lift the caramel block from the pan using the parchment paper and place on a cutting board. With a lightly greased knife, cut into 1/2 x 1 1/2-inch rectangles, keeping parchment underneath to prevent sticking.
Step 9: Wrap each caramel piece in wax paper to store.

Tips & Variations

For a brighter citrus note, add a teaspoon of finely grated orange zest along with the chopped peel.
If you don’t have a candy thermometer, test caramel by dropping a small bit into cold water; it should form a firm ball for firmer caramels.
Swap cranberry juice with tart cherry juice for a different but equally delicious flavor twist.
Use salted butter if you wish, but reduce added salt to 1/2 teaspoon to avoid overly salty caramel.

Storage

Store wrapped caramels in an airtight container at room temperature for up to two weeks or refrigerate for up to a month. To enjoy, let them sit out a few minutes to soften slightly. Avoid freezing as it can change texture.

How to Serve

The image shows multiple small rectangular red gummy candies arranged loosely on a white marbled surface. Each piece is translucent, with smooth, shiny surfaces that catch light, emphasizing their gelatinous texture. The gummies vary slightly in size but maintain a consistent bright red color and glossy finish throughout. The clean white marbled background highlights the vivid red color of the gummies, creating a simple yet appealing presentation. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pomegranate juice instead of fresh?

Yes, store-bought juice works well and saves time. Just ensure it is 100% juice with no added sugars for the best balance.

How do I know when the caramel is done?

The best way is to use a candy thermometer and cook to the temperature that matches your desired firmness (245–260°F). Alternatively, use the cold water test: drop a small amount into ice water and see if it forms the right consistency for your preference.