This recipe for sweet cranberry pomegranate caramels is a delicious twist on traditional candy, blending tart winter fruits with buttery richness. Inspired by the comforting traditions of Mexican confections, these soft caramels get a burst of flavor from reduced fruit juices and a hint of citrus. Whether you’re making treats for the holidays or just craving something nostalgic and chewy, these caramels are easy to love. You’ll learn how to reduce juice into a syrup, cook the caramel to the perfect texture, and wrap them beautifully for gifting. Let’s bring this fruit-forward treat to life, one batch at a time.
Ingredients for Sweet Cranberry Pomegranate Caramels
Crafting these sweet cranberry pomegranate caramels starts with fresh, vibrant ingredients that create flavor from the ground up. Reducing the juice into a thick syrup sets the foundation for the deep fruit notes. Adding real butter, cream, and two types of sugar builds a classic caramel texture, but with a bold twist. If you’ve made dulce de leche or even jamoncillo, you know: the ingredients matter, and so does the love behind them. These caramels are simple at heart, but they shine when made with care.
Ingredients for the 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)
Ingredients for the Caramel:
- 1 cup unsalted butter (cut into cubes, room temperature)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1/3 cup heavy cream (for best flavor)
- 1 tsp kosher or sea salt (I prefer sea salt)
- 2 tsp vanilla extract
This blend of tart juice and creamy richness mirrors the Mexican balance between sweet and sour, just like how ate de membrillo plays off sharp cheese, or tamarind candies layer heat and fruit.
Tip: You can use store-bought juice for convenience, but always choose no-sugar-added to keep the flavor clean and bold. If you’re feeling adventurous, fresh pomegranate juice makes a difference, and gets the kids involved in the kitchen!
How to Make :
Making homemade caramels might sound intimidating, but I promise—it’s just a matter of patience and timing. This recipe walks you through reducing the juices, cooking the caramel to the right temperature, and getting a smooth, rich finish every time. If you’ve ever made cajeta or a thick fruit reduction, this will feel familiar. Let’s take it one step at a time.
Step-by-Step Instructions:
Step 1:
If using fresh pomegranates, juice them first. Place arils in a sealed plastic bag, squeeze out air, and gently roll with a rolling pin until all burst. Strain through a fine mesh sieve, pressing to extract juice.
Step 2:
In a heavy-bottomed saucepan, combine pomegranate juice, cranberry juice, and chopped orange peel. Bring to a gentle boil, then reduce to a simmer. Stir occasionally until the mixture reduces to about ½ to ¾ cup of thick syrup. It should coat the back of a spoon and leave a trail when stirred.
Step 3:
While the syrup reduces, lightly grease or spray an 8×8-inch pan and line with parchment paper, letting it hang over the sides for easy removal.
Step 4:
Once the syrup is ready, remove the orange peel. Add butter, granulated sugar, brown sugar, and cream. Stir over medium-low heat until the butter melts and sugars dissolve.
Step 5:
Attach a candy thermometer. Raise the heat to medium and bring to a steady boil. For soft caramels, cook to 245–250°F. For firmer ones (great for wrapping), go to 255–260°F. Stir gently to prevent scorching.
Step 6:
Remove from heat. Immediately whisk in vanilla and salt. Pour the caramel into the prepared pan and spread evenly.
Step 7:
Chill for 1.5 hours or until fully set. Lift out with parchment and place on a cutting board. Slice into ½ x 1½-inch pieces. Wrap in wax paper to store.
Serving, Variations, and Storing :
One of the best things about these sweet cranberry pomegranate caramels is how beautifully they hold up—and how flexible they are. Whether you’re sharing them as holiday gifts, setting them out for a party, or tucking them into your kid’s lunchbox, they add a touch of joy to any moment.
Serve with Love (and Maybe Hot Chocolate)
These caramels are best enjoyed at room temperature so their texture softens slightly and the fruit flavors shine. We love pairing them with a warm mug of Mexican hot chocolate on cozy nights. The tartness from the cranberry and pomegranate contrasts perfectly with the richness of cocoa. For a festive treat board, serve these caramels with spiced nuts, orange slices, and a few Polvorones Rosas for color and crunch.
If you’re hosting, arrange them in mini cupcake liners on a pretty tray—they’ll look elegant and inviting, with minimal fuss.
Variations & Storing Tips
Want to change it up? Try these ideas:
- Add spice: A pinch of cinnamon or ancho chili powder adds warmth and complexity.
- Dip in chocolate: Half-dip the cooled caramels in dark chocolate and sprinkle with flaky salt.
- Citrus swap: Try lemon peel instead of orange for a brighter flavor profile.
To store, wrap each caramel in wax paper and place them in an airtight container. Keep them at room temperature for up to 2 weeks, or refrigerate for longer shelf life. They also freeze beautifully, just thaw at room temp before serving.
FAQ Section
How do you wrap homemade caramels so they don’t stick?
Wrap each cooled caramel individually in wax paper or parchment paper. Cut pieces about 4×4 inches, place the caramel in the center, and roll tightly. Twist both ends to seal. Wax paper prevents sticking and keeps them fresh.
Can I use store-bought juice instead of fresh?
Yes! Just make sure to use 100% cranberry and pomegranate juice with no added sugar. The reduction step concentrates the flavors, so starting with clean, unsweetened juice gives the best taste and texture.
What makes cranberry pomegranate caramels Mexican-style?
These caramels echo traditional Mexican candies by combining fruit reductions with rich, slow-cooked sweetness—much like tamarind balls or guava rolls. Using fresh citrus, real juice, and handmade caramel mirrors the attention to flavor found in Mexican dulces.
Can I freeze homemade caramels?
Absolutely. Once wrapped, place them in an airtight container or freezer bag. They’ll last up to 3 months. Let them come to room temperature before enjoying to restore their soft, chewy texture.
Conclusion
Sweet cranberry pomegranate caramels are more than just a seasonal treat—they’re a celebration of tradition, flavor, and family. With their bold fruit base and buttery finish, they strike the perfect balance between tart and rich. Whether you’re giving them as gifts or savoring one quietly with a cup of coffee, these caramels bring joy in every bite. Made with love, inspired by culture, and always ready to share, this recipe deserves a spot in your holiday kitchen.
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Sweet Cranberry Pomegranate Caramels – Rich, Tart & Easy Treat
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4
- Category: Candy
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
These sweet cranberry pomegranate caramels are rich, tart, and buttery—made with real juice and inspired by Mexican fruit candies. Perfect for gifting or enjoying with family.
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
3/4 cup light brown sugar
1/3 cup heavy cream (for best flavor)
1 tsp kosher or sea salt
2 tsp vanilla extract
Instructions
If using fresh pomegranates, juice them first using a rolling pin and strain.
Combine pomegranate juice, cranberry juice, and orange peel in saucepan; simmer to reduce to 1/2–3/4 cup syrup.
Grease and line an 8×8-inch pan with parchment paper.
Remove peel; add butter, sugars, and cream. Stir to melt and dissolve.
Attach thermometer, boil to 245–260°F depending on desired firmness.
Remove from heat, whisk in vanilla and salt. Pour into prepared pan and spread evenly.
Chill 1.5 hours. Cut into pieces and wrap each in wax paper.
Notes
Use no-sugar-added juices for best results.
Caramels can be stored in wax paper at room temperature for 2 weeks or frozen for 3 months.`