Ingredients

• 2 cups pomegranate juice (freshly squeezed preferred, about 3-4 pomegranates)
• 2 cups cranberry juice (no sugar added)
• ¾ cup granulated sugar
• ¾ cup light brown sugar
• 1 cup unsalted butter, cubed
• ⅓ cup heavy cream
• 2 tsp vanilla extract
• 1 tsp kosher or sea salt
• Peel from ½ an orange (pith removed)

Instructions

Prepare the Pomegranate Juice (if using fresh):

1. Place pomegranate arils in a sealed bag, remove air, and gently roll with a rolling pin to release the juice.
2. Strain through a fine-mesh sieve, pressing with a spoon to extract as much juice as possible.

Make the Caramel Base:

1. In a heavy-bottomed saucepan over medium heat, combine pomegranate juice, cranberry juice, and orange peel. Bring to a light boil, then reduce heat to medium-low.
2. Simmer until reduced to about ½-¾ cup of syrup. The mixture should coat the back of a spoon and take a moment to flow back when a spatula is dragged through it.
3. Lightly spray an 8x8-inch pan and line with parchment paper.

Cook the Caramel:

1. Remove the orange peel, then add both sugars, butter, and heavy cream to the reduced syrup. Stir over medium-low heat until melted and combined.
2. Attach a candy thermometer and increase heat to medium. Bring to a boil.
   • For soft caramels, heat to 245-250°F.
   • For firm caramels, heat to 255-260°F.
3. Once at the desired temperature, remove from heat and whisk in vanilla and salt.
4. Carefully pour into the prepared pan and refrigerate for 1.5 hours until set.

Cut & Store:

1. Once firm, remove from the pan and place on a cutting board, keeping the parchment paper underneath.
2. Lightly grease a knife and cut into ½" x 1½" rectangles.
3. Wrap each caramel in wax paper to prevent sticking.

Storage Tips:

• Room Temp: Store in an airtight container for up to 1 week.
• Refrigerator: Keeps for 1 month (let soften before eating).
• Freezer: Freeze wrapped caramels for up to 1 year.

Notes:

• Juice: Freshly squeezed pomegranate juice gives the best flavor and color. Store-bought juice may result in a slightly browner hue.
• Prevent Sticking: Wax paper wrapping prevents the caramels from drying out or sticking together.

Nutrition