Tasty Cranberry Pomegranate Caramels

If you ask me, homemade caramels are one of the best holiday treats you can make.

These fruit-studded candies blend tart cranberries and pomegranate juice with buttery, sweet caramel. The jewel-toned fruits cut through all that richness and add a pop of flavor that keeps you reaching for another piece.

They’re cooked on the stovetop until they reach that perfect chewy texture, then cut into neat little squares. A sprinkle of flaky sea salt on top balances out the sweetness and makes them feel a bit fancy.

They’re a fun twist on classic caramels that make great gifts or a special addition to your dessert table.

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What Kind of Pomegranate Juice Should I Use?

Freshly squeezed pomegranate juice is really the way to go here if you can manage it – you’ll need about 3 large or 4 smaller pomegranates to get your 2 cups of juice. The fresh stuff has a brighter, more complex flavor that really shines through in these caramels. That said, if fresh pomegranates aren’t in season or you’re short on time, store-bought juice will still work just fine. Just make sure you’re grabbing a bottle that says “no sugar added” on the label, since we’re already adding plenty of sugar to the recipe and you don’t want things to get too sweet. Whatever you choose, avoid any juice cocktails or blends that have added sweeteners or other fruit juices mixed in.

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Options for Substitutions

While this recipe has some key ingredients that really make it special, there’s still room for a few swaps:

• Pomegranate juice: Fresh is always best, but bottled 100% pomegranate juice works fine if you’re short on time. Just make sure it’s pure juice without added sugars. You can also try using cherry juice for a different flavor profile.
• Cranberry juice: Look for unsweetened or no sugar added versions – the sweetened kind will throw off the sugar balance. In a pinch, you could use tart cherry juice or even raspberry juice instead.
• Light brown sugar: If you only have dark brown sugar on hand, that works too. It’ll give your caramels a slightly deeper molasses flavor. You can also make your own by mixing 1 tablespoon of molasses into 3/4 cup white sugar.
• Heavy cream: Half-and-half can work in a pinch, though your caramels might be slightly softer. Don’t substitute with milk though – you need that fat content for proper caramel texture.
• Orange peel: Lemon peel makes a nice substitute if you don’t have orange. Just use the same amount and make sure to remove all the white pith, which can taste bitter.
• Butter: Stick with unsalted butter for this recipe – it’s important for controlling the salt level in your caramels. Salted butter will make them too salty.

Watch Out for These Mistakes While Cooking

The biggest mistake when making caramels is not using a candy thermometer, which can result in candies that are either too soft and sticky or rock-hard – aim for exactly 245°F to 250°F for that perfect chewy texture.

Rushing the juice reduction is another common error that leads to watery caramels, so make sure to simmer the pomegranate and cranberry juices until they’re reduced to about 1/2 cup total, which concentrates the flavors and removes excess moisture.

Once you add the cream and butter, resist the urge to stir constantly – gentle stirring prevents crystallization while letting the mixture cook evenly.

Finally, patience is key after pouring the mixture into your pan, as cutting the caramels before they’re completely cool and set will leave you with a gooey, misshapen mess instead of clean squares.

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What to Serve With Cranberry Pomegranate Caramels?

These caramels are perfect for wrapping up in wax paper and giving as holiday gifts, or just keeping a stash in your fridge for when you need something sweet. They pair really well with a cup of hot tea or coffee, especially in the afternoon when you want a little pick-me-up. You can also chop them up and use them as a topping for vanilla ice cream or stir them into warm oatmeal for breakfast. If you’re putting together a dessert board, arrange these caramels alongside some dark chocolate, nuts, and dried fruit for a nice mix of flavors and textures.

Storage Instructions

Store: Keep your caramels wrapped individually in wax paper or parchment paper squares to prevent them from sticking together. Store them in an airtight container at room temperature for up to 2 weeks, or in the fridge for about a month if your kitchen runs warm.

Freeze: These caramels freeze really well for longer storage. Wrap them individually, then place them in a freezer-safe container or bag for up to 3 months. They make great gifts when you pull them out during the holidays!

Serve: If you’ve stored them in the fridge or freezer, let the caramels sit at room temperature for about 10-15 minutes before eating. They’ll soften up to that perfect chewy texture. Cold caramels can be a bit too firm and might stick to your teeth more than you’d like!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 3-5 g
• Fat: 95-105 g
• Carbohydrates: 350-370 g

Ingredients

For the juice reduction:

• 2 cups cranberry juice
• 2 cups pomegranate juice (freshly squeezed preferred)
• peel from 1/2 of an orange, pith removed (use a vegetable peeler)

For the caramel:

• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 1/3 cup heavy cream (warm, for smoother mixing)
• 1 tsp kosher or sea salt (I prefer fleur de sel)
• 2 tsp vanilla extract
• 1 cup unsalted butter, cubed (room temperature)

Step 1: Prepare the Pomegranate Juice (If Using Fresh)

• 2 cups pomegranate juice (freshly squeezed preferred)

If you are using fresh pomegranates rather than store-bought juice, start by juicing the pomegranates.

Place the arils in a vacuum sealed or ziplock bag, remove as much air as possible, and gently roll over them with a rolling pin to release their juice without crushing the seeds inside.

Strain the crushed arils through a fine mesh sieve, pressing down with the back of a spoon to extract as much juice as possible.

Set the juice aside for the next step.

Step 2: Make the Fruit Syrup

• 2 cups cranberry juice
• 2 cups pomegranate juice (freshly squeezed preferred)
• peel from 1/2 of an orange, pith removed (use a vegetable peeler)

In a heavy-bottomed saucepan, combine the pomegranate juice, cranberry juice, and orange peel.

Place over medium heat and bring just to a light boil, then reduce the heat to medium-low to maintain a gentle simmer.

Let the mixture reduce until you have about 1/2 to 3/4 cup of thick syrup.

You’ll know it’s ready when dragging a spatula across the bottom leaves a trail that takes a moment to fill in, and the syrup coats the back of a spoon.

Step 3: Prepare the Pan

While the syrup is reducing, spray an 8×8-inch baking pan lightly with cooking spray and line it with parchment paper, making sure the paper covers the sides for easy caramel removal later.

This step will make clean-up much easier.

I always recommend overhanging the parchment so you can lift out the caramels easily after cooling.

Step 4: Make the Caramel Base

• syrup from Step 2
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 1 cup unsalted butter, cubed (room temperature)
• 1/3 cup heavy cream (warm, for smoother mixing)

Once the syrup has thickened, use tongs to remove the orange peel and discard it.

Add the light brown sugar, granulated sugar, room temperature cubed unsalted butter, and warm heavy cream to the pan.

With the heat on medium-low, stir until everything is fully melted and the sugar has dissolved.

Attach a candy thermometer to the saucepan and increase the heat to medium.

Bring the mixture to a boil.

Heat to your preferred caramel consistency: 245˚F to 250˚F for soft caramels or 255˚F to 260˚F for firmer caramels.

Step 5: Add Flavorings and Pour

• 2 tsp vanilla extract
• 1 tsp kosher or sea salt (I prefer fleur de sel)

As soon as the caramel mixture reaches your target temperature, remove it from the heat.

Immediately whisk in the vanilla extract and salt.

Carefully pour the hot caramel into the prepared pan lined with parchment.

For a more complex flavor, I like to use fleur de sel as my finishing salt.

Place the pan in the refrigerator and let cool for about 1.5 hours or until set.

Step 6: Cut and Wrap the Caramels

Once the caramels are set and chilled, lift them out of the pan using the parchment paper and place on a cutting board.

Use a knife lightly greased with cooking spray to cut the slab into rectangles about 1/2″ x 1 1/2″ each.

Wrap the individual caramels in wax paper for storage and easy sharing.

Tasty Cranberry Pomegranate Caramels

Delicious Tasty Cranberry Pomegranate Caramels recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 27 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 22 minutes mins

Servings 4

Calories 2300 kcal

Ingredients

  

For the juice reduction:

• 2 cups cranberry juice
• 2 cups pomegranate juice (freshly squeezed preferred)
• peel from 1/2 of an orange, pith removed (use a vegetable peeler)

For the caramel:

• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 1/3 cup heavy cream (warm, for smoother mixing)
• 1 tsp kosher or sea salt (I prefer fleur de sel)
• 2 tsp vanilla extract
• 1 cup unsalted butter, cubed (room temperature)

Instructions

 

• If you are using fresh pomegranates rather than store-bought juice, start by juicing the pomegranates. Place the arils in a vacuum sealed or ziplock bag, remove as much air as possible, and gently roll over them with a rolling pin to release their juice without crushing the seeds inside. Strain the crushed arils through a fine mesh sieve, pressing down with the back of a spoon to extract as much juice as possible. Set the juice aside for the next step.
• In a heavy-bottomed saucepan, combine the pomegranate juice, cranberry juice, and orange peel. Place over medium heat and bring just to a light boil, then reduce the heat to medium-low to maintain a gentle simmer. Let the mixture reduce until you have about 1/2 to 3/4 cup of thick syrup. You’ll know it’s ready when dragging a spatula across the bottom leaves a trail that takes a moment to fill in, and the syrup coats the back of a spoon.
• While the syrup is reducing, spray an 8x8-inch baking pan lightly with cooking spray and line it with parchment paper, making sure the paper covers the sides for easy caramel removal later. This step will make clean-up much easier. I always recommend overhanging the parchment so you can lift out the caramels easily after cooling.
• Once the syrup has thickened, use tongs to remove the orange peel and discard it. Add the light brown sugar, granulated sugar, room temperature cubed unsalted butter, and warm heavy cream to the pan. With the heat on medium-low, stir until everything is fully melted and the sugar has dissolved. Attach a candy thermometer to the saucepan and increase the heat to medium. Bring the mixture to a boil. Heat to your preferred caramel consistency: 245˚F to 250˚F for soft caramels or 255˚F to 260˚F for firmer caramels.
• As soon as the caramel mixture reaches your target temperature, remove it from the heat. Immediately whisk in the vanilla extract and salt. Carefully pour the hot caramel into the prepared pan lined with parchment. For a more complex flavor, I like to use fleur de sel as my finishing salt. Place the pan in the refrigerator and let cool for about 1.5 hours or until set.
• Once the caramels are set and chilled, lift them out of the pan using the parchment paper and place on a cutting board. Use a knife lightly greased with cooking spray to cut the slab into rectangles about 1/2" x 1 1/2" each. Wrap the individual caramels in wax paper for storage and easy sharing.