Sweet Cranberry Pomegranate Caramels Recipe

Introduction

These Sweet Cranberry Pomegranate Caramels offer a delightful twist on classic caramel candies, infusing them with vibrant fruit flavors and a hint of citrus. Perfectly balanced between tart and sweet, they make a festive treat for holidays or special occasions.

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

1. Step 1: If using fresh pomegranates, juice them by placing all arils in a sealed plastic bag, removing the air, and gently rolling with a rolling pin until the arils burst. Strain the juice through a fine mesh sieve, pressing the arils to extract as much liquid as possible.
2. 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 gently, whisking occasionally.
3. Step 3: Continue simmering until the mixture reduces to approximately 1/2–3/4 cup of syrup. The syrup is ready when dragging a spatula across the pan leaves a trail that takes a moment to fill in and the syrup coats the back of a spoon.
4. Step 4: In a separate saucepan, melt the butter over medium heat. Add the granulated sugar, salt, light brown sugar, and vanilla extract, stirring until combined.
5. Step 5: Slowly add the reduced juice syrup to the butter and sugar mixture, stirring constantly. Then stir in the heavy cream.
6. Step 6: Bring the caramel mixture to a gentle boil and cook until it reaches the firm ball stage (245°F to 250°F or 118°C to 121°C) on a candy thermometer.
7. Step 7: Pour the caramel onto a parchment-lined pan or silicone mat and let cool until firm but still pliable. Cut into bite-sized pieces and wrap individually if desired.

Tips & Variations

• Use freshly juiced pomegranate and cranberry juice for the best flavor and vibrant color, but bottled unsweetened juices can be used in a pinch.
• Add a pinch of cinnamon or ground ginger to the caramel for a warm holiday touch.
• For a vegan version, substitute the butter with coconut oil and use a dairy-free cream alternative.
• Be patient while reducing the juice; a slow simmer preserves the delicate fruit flavors.

Storage

Store the caramels in an airtight container at room temperature for up to two weeks. To keep them fresh longer, refrigerate for up to a month, but allow them to come to room temperature before eating to enjoy the best texture. Wrapped individually, they also freeze well for up to three months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cranberry and pomegranate juice instead of fresh?

Yes, you can use store-bought juices as long as they are unsweetened to avoid altering the balance of flavors and caramel consistency.

How do I know when the caramel is cooked properly?

The caramel is done when it reaches the firm ball stage, around 245°F to 250°F (118°C to 121°C). You can also test by dropping a small amount in cold water—it should form a firm but pliable ball.

Sweet Cranberry Pomegranate Caramels Recipe

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Sweet Cranberry Pomegranate Caramels are a delightful twist on classic caramels, infused with a flavorful reduction of cranberry and pomegranate juices enhanced by a touch of orange peel. These rich, buttery caramels are perfectly balanced with the tartness of the fruit reduction and finished with sea salt and vanilla for a luxurious homemade treat.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: About 36 small caramel pieces 1x
• Category: Candy
• Method: Stovetop
• Cuisine: American

Ingredients

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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 (preferably sea salt)
• 2 tsp vanilla extract
• 3/4 cup light brown sugar
• 1/3 cup heavy cream (for best flavor)

Instructions

1. Prepare the pomegranate juice: If using fresh pomegranates, place all arils in a sealed plastic bag, remove all air, and gently roll with a rolling pin until the arils burst. Strain the juice through a fine mesh sieve, pressing the arils to extract maximum liquid.
2. Make the juice reduction: In a heavy-bottomed saucepan, combine the pomegranate juice, cranberry juice, and finely chopped orange peel. Heat over medium until lightly boiling, then reduce to medium-low and simmer gently, whisking occasionally, until the mixture reduces to about 1/2 to 3/4 cup of syrup. The syrup is ready when dragging a spatula leaves a trail that momentarily remains and the syrup coats the back of a spoon.
3. Prepare the caramel mixture: In the same or a clean heavy-bottomed saucepan, add the unsalted butter cubes and sugars (granulated and light brown sugar) along with the sea salt. Cook over medium heat, stirring often, until the butter is melted and the mixture is smooth and bubbling.
4. Add the juice reduction and cream: Slowly stir in the juice reduction syrup and heavy cream into the caramel mixture. Continue to cook and stir until the caramel reaches the desired consistency, about soft-ball stage (245-250°F or 118-121°C) when tested with a candy thermometer.
5. Finish the caramel: Remove from heat and stir in vanilla extract. Pour the caramel into a prepared pan lined with parchment paper and allow to cool completely to set before cutting into pieces.

Notes

• Make sure to monitor the syrup carefully during reduction to avoid burning.
• Use a candy thermometer for best caramel consistency results.
• Line your pan with parchment paper to make removing caramels easier.
• Store caramels in an airtight container at room temperature or in the refrigerator for longer shelf life.
• You can use store-bought cranberry and pomegranate juice if fresh juice is unavailable.

Keywords: cranberry caramel, pomegranate caramel, homemade caramel, fruit-infused caramels, holiday candy, citrus caramel