Juicing the Fruits: If using fresh pomegranates, start by crushing the arils inside a sealed bag. After mashing, strain the mixture through a fine mesh to extract about 1 cup of pomegranate juice. Combine this with ½ cup of cranberry juice in a mixing bowl.

Prepare the Syrup: In a heavy-bottomed saucepan, combine the pomegranate and cranberry juices along with the finely chopped orange peel. Heat the mixture over medium heat, stirring occasionally, until it comes to a gentle boil. Continue to cook for about 10–15 minutes, or until the mixture reduces to a syrupy consistency, about ½ to ¾ cup.

Line the Pan: While the syrup is reducing, prepare an 8x8-inch pan. Line the bottom and sides with parchment paper, making sure to leave an overhang for easy removal later. Grease the parchment lightly with non-stick spray or butter to prevent the caramels from sticking once set.

Combine Ingredients: After removing the orange peel from the syrup, lower the heat and add in the unsalted butter, granulated sugar, light brown sugar, and heavy cream. Stir the mixture continuously over medium-low heat. Keep an eye on the texture, ensuring the sugars dissolve completely, resulting in a smooth blend.

Make the Candy: Increase the heat and bring the mixture to a vigorous boil. Using a candy thermometer, carefully monitor the temperature. Cook until it reaches 245°F for softer caramels or up to 255°F for firmer bites. This stage will take about 8–10 minutes, so stay vigilant to prevent overflowing.

Finish the Caramel: Once the desired temperature is reached, remove the saucepan from the heat. Stir in the vanilla extract and a pinch of sea salt to balance the sweetness. Work quickly, as the mixture will start to thicken. Pour the caramel into the prepared pan, smoothing it out with a spatula.

Cooling and Setting: Let the caramels cool at room temperature for 15 minutes, then transfer the pan to the refrigerator. Chill for about 1.5 hours until they are firmly set. Once cooled, use the parchment overhang to lift the caramel from the pan, and place it on a cutting board to slice into rectangles.

Wrap and Store: After cutting your Cranberry Pomegranate Caramels, wrap each piece individually in wax paper to prevent sticking. Store them in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer freshness. Enjoy these delightful treats during the holidays or as sweet gifts to share!