If you’re searching for a treat that is both indulgently rich and refreshingly vibrant, look no further than these Cranberry Pomegranate Caramels. This dazzling recipe combines the natural tartness of cranberry and pomegranate juices with the luscious creaminess of buttery caramel, resulting in a candy that’s bursting with flavor and complexity. Every bite delivers a perfect balance of tangy fruitiness and smooth sweetness that you won’t forget. Whether you’re gifting them for a special occasion or simply savoring them yourself, these Cranberry Pomegranate Caramels are sure to steal the spotlight.

Cranberry Pomegranate Caramels Recipe - Recipe Image

Ingredients You’ll Need

The magic of Cranberry Pomegranate Caramels lies in using simple, fresh ingredients that each play an essential role in crafting the perfect texture and flavor. From fresh fruit juices to rich butter and cream, every ingredient is thoughtfully chosen to create that irresistible chewy caramel with a fruity twist.

2 cups no sugar added pomegranate juice: Freshly squeezed is best for the brightest flavor; this juice provides a deep, tart base.
2 cups no sugar added cranberry juice: Adds a lively tanginess that balances the sweetness beautifully.
3/4 cup granulated white sugar: Crucial for caramelization and achieving that classic caramel sweetness.
3/4 cup light brown sugar: Brings a rich, molasses undertone that enhances complexity.
1 cup unsalted butter, cut into cubes: Delivers creamy richness and helps create a velvety texture.
1/3 cup heavy cream: Gives the caramel its luscious, smooth consistency.
2 teaspoons vanilla extract: Adds warmth and rounds out the flavor.
1 teaspoon kosher or sea salt: Balances sweetness and accentuates flavor depth.
Peel from 1/2 of an orange, pith removed: Infuses a subtle citrus aroma that brightens the caramel.

How to Make Cranberry Pomegranate Caramels

Step 1: Extract the Juices

Start by juicing your pomegranates if you’re using fresh fruit. Place the arils in a sealed bag and gently roll with a rolling pin to pop them without crushing the seeds. This technique helps you extract vibrant juice without bitterness. Then, strain the seeds through a fine-mesh sieve, pressing to release every last drop. Combining this fresh pomegranate juice with cranberry juice gives your caramels that signature tangy fruity kick.

Step 2: Reduce the Juice with Orange Peel

Pour both juices into a heavy-bottom saucepan along with the orange peel and bring to a gentle boil over medium heat. Lower the heat and let it simmer until the liquid thickens into a syrupy consistency, about half a cup or slightly more. This reduction concentrates the flavors, ensuring your caramels are bursting with concentrated pomegranate and cranberry goodness.

Step 3: Prepare the Pan

While the juice reduces, lightly spray an 8×8-inch pan and line it with parchment paper that covers the sides. This setup ensures your caramels will come out cleanly and allows for easy cutting later on.

Step 4: Create the Caramel Base

Once the syrup is ready, remove the orange peel and add in white sugar, brown sugar, butter, and heavy cream. Stir the mixture over medium-low heat until everything dissolves and melts together into a luscious liquid. Then, raise the heat to medium and attach a candy thermometer to the pan—it’s time to hit the perfect caramel-making temperature.

Step 5: Cook to Temperature

For perfectly set Cranberry Pomegranate Caramels with a satisfying chew, aim for 255˚F to 260˚F. This stage is key to getting that texture just right: firm but tender. Once your thermometer hits this range, remove the pan from heat immediately to avoid burning or over-thickening.

Step 6: Finish and Set

Whisk in your vanilla extract and salt quickly to infuse the caramel with warmth and balance. Pour the mixture into your prepared pan and place it in the refrigerator for about an hour and a half. This cooling period allows the caramels to solidify and develop their signature chewiness.

Step 7: Cut and Wrap

Once set, lift the caramel block from the pan using the parchment paper and place it on a cutting board. Use a grease-sprayed knife to slice the caramels into half-inch by one and a half inch rectangles. Wrapping each piece individually in wax paper will maintain freshness and make them easy to share or gift.

How to Serve Cranberry Pomegranate Caramels

Garnishes

For a subtle festive touch, dust the top of the caramels with a light sprinkle of crushed pistachios or a pinch of flaky sea salt. These garnishes not only add texture but also visually enhance the beautiful color contrast, making these caramels an elegant treat.

Side Dishes

Cranberry Pomegranate Caramels pair fabulously with a cheese board featuring mild cheeses like Brie or aged Gouda. The creamy caramels and savory cheeses create an exciting mix of flavors that work well as a sophisticated party snack.

Creative Ways to Present

Think beyond the simple candy dish! Arrange your wrapped caramels in a decorative box or jar with a festive ribbon for a delightful homemade gift. You can also scatter them atop a dessert table or alongside hot beverages like mulled wine or spiced cider for a seasonal touch everyone will love.

Make Ahead and Storage

Storing Leftovers

Keep your handcrafted Cranberry Pomegranate Caramels fresh by storing them in an airtight container at room temperature. Properly stored, they will stay soft and chewy for up to two weeks, making them perfect for enjoying little bites of sweetness day after day.

Freezing

Cranberry Pomegranate Caramels freeze beautifully. Wrap each caramel tightly in wax paper and place them in a freezer-safe container or bag. They can be frozen for up to three months without losing texture or flavor, which means you can prepare them well in advance for holidays or special events.

Reheating

If your caramels firm up too much in the fridge or freezer, simply let them come to room temperature before unwrapping. Avoid microwaving as it may alter their consistency. Gently warming them in your hand or leaving them out for a bit brings back that perfect chewiness effortlessly.

FAQs

Can I use store-bought pomegranate and cranberry juice?

Absolutely! While fresh juice provides the brightest flavors, high-quality no sugar added store-bought juices work well too. Just make sure the juices are pure and not from concentrate for the best taste.

How long do Cranberry Pomegranate Caramels take to set?

After pouring the caramel mixture into the pan, chilling for about an hour and a half in the refrigerator is enough to let them firm up properly. Don’t rush this step, as the texture depends on sufficient cooling time.

What if I don’t have a candy thermometer?

While a candy thermometer is the most reliable way to achieve perfect caramel, you can test readiness by dropping a small amount of hot caramel into cold water. If it forms a firm but pliable ball, it’s ready. However, investing in a thermometer is highly recommended for consistent results.

Can I substitute orange peel with another citrus?

Definitely! Lemon or lime peel can add a different citrus note that complements cranberry and pomegranate nicely. Just remove the pith carefully to avoid bitterness.

Are Cranberry Pomegranate Caramels gluten-free?

Yes, these caramels are naturally gluten-free as none of the ingredients contain gluten. However, always check labels if you’re using store-bought juices or sugars to be sure.

Final Thoughts

Crafting Cranberry Pomegranate Caramels at home is a wonderfully rewarding experience that brings a fresh, vibrant twist to classic caramel candy. Their beautiful color, balanced tartness, and rich creaminess make them an irresistible treat to share with friends or enjoy as a personal indulgence. Give this recipe a try—you’ll soon discover why these caramels have won a special place in my heart and, hopefully, yours too!

Cranberry Pomegranate Caramels Recipe

Print Recipe

★★★★★

4.9 from 26 reviews

These Cranberry Pomegranate Caramels combine tart and fruity pomegranate and cranberry juices with smooth, buttery caramel to create a uniquely flavored, festive treat. Perfect for holiday gifting or whenever you crave a gourmet sweet snack, these caramels feature a vibrant fruit syrup base, enriched with vanilla, salt, and a hint of orange peel for depth and complexity.

Author: rami
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: About 40 caramels (depending on cut size) 1x
Category: Candy, Dessert
Method: Boiling, Simmering, Cooling
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Fruit Syrup

2 cups no sugar added pomegranate juice (freshly squeezed if possible, from about 3 large or 4 small pomegranates)
2 cups no sugar added cranberry juice
Peel from 1/2 orange, pith removed

Caramel Base

3/4 cup granulated white sugar
3/4 cup light brown sugar
1 cup unsalted butter, cut into cubes
1/3 cup heavy cream
2 teaspoons vanilla extract
1 teaspoon kosher or sea salt

Instructions

Juice the Pomegranates: If using fresh pomegranate juice, place the pomegranate arils in a vacuum-sealed bag or a zip lock bag with the air removed. Gently roll with a rolling pin to pop the arils without crushing seeds, then strain through a fine mesh sieve, pressing with the back of a spoon to extract maximum juice.
Simmer Fruit Juices: In a heavy-bottomed saucepan, combine the pomegranate juice, cranberry juice, and orange peel. Bring to a light boil over medium heat, then reduce to medium-low to gently simmer. Whisk occasionally as it bubbles to prevent sticking.
Reduce to Syrup: Simmer until the mixture reduces to about 1/2 to 3/4 cup of thick syrup. You’ll know it’s done when a spatula dragged across the bottom leaves a clear path momentarily before the syrup flows back. It should coat the back of a spoon thickly.
Prepare the Pan: Lightly spray an 8×8 inch pan and line it with parchment paper, leaving excess over the edges for easy removal later.
Combine Sugars and Butter: Remove the orange peel from the syrup, then add the granulated sugar, brown sugar, butter cubes, and heavy cream to the pan. Keep heat on medium-low, stirring until the butter is melted and sugars have dissolved completely.
Boil and Cook Caramel: Attach a candy thermometer to the side of the pan and increase heat to medium. Bring the mixture to a boil and cook until it reaches your desired temperature: 245-250°F for a softer caramel, or 255-260°F for a firmer caramel (recommended). Stir gently to ensure even cooking.
Add Vanilla and Salt: Once the caramel reaches temperature, remove from heat immediately and whisk in vanilla extract and sea salt thoroughly. Pour the caramel mixture carefully into the prepared pan.
Chill and Set: Place the pan in the refrigerator and chill for about 1 hour and 30 minutes until the caramel is fully set and firm to the touch.
Cut and Wrap: Once set, lift the caramel slab out of the pan using the parchment paper. Place on a cutting board and use a knife lightly greased with cooking spray to cut into approximately 1/2 inch by 1 1/2 inch rectangles. Wrap each caramel piece individually in wax paper to prevent sticking and preserve freshness.

Notes

Freshly squeezing your own pomegranate juice elevates the flavor and natural tartness of the caramels, but store-bought unsweetened juice works well too.
Use a heavy-bottomed saucepan to prevent burning the sugars and ensure even heat distribution.
The candy thermometer is essential for achieving the perfect caramel texture.
Adjust cooking temperature to customize softness or firmness of your caramels.
Store wrapped caramels in an airtight container at room temperature or in the refrigerator for longer shelf life, up to 2 weeks.
Peeling just half an orange adds subtle citrus notes without overpowering the caramel.