Sweet Cranberry Pomegranate Caramels Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
