Start with freshly squeezed pomegranate juice if possible. Cut open pomegranates and place arils in a vacuum-sealed bag, rolling them with a rolling pin to extract juice. Strain through a fine mesh sieve.

In a heavy-bottomed saucepan, combine pomegranate juice, cranberry juice, and orange peel. Heat over medium until boiling, then reduce heat to medium-low and simmer until thickened to about 1/2 to 3/4 cup.

Lightly coat an 8x8 inch pan with cooking spray and line it with parchment paper.

Once syrup is ready, remove orange peel and add both sugars, butter, and heavy cream. Stir on medium-low heat until everything is melted and sugar is dissolved.

Attach a candy thermometer and increase heat to medium. Cook until the mixture reaches between 245°F to 260°F, depending on desired firmness.

Whisk in vanilla and salt, then pour the mixture into the prepared pan.

Chill caramels in the refrigerator for about 1.5 hours until set. Lift out and cut into 1/2 inch by 1 1/2 inch rectangles.

Wrap each caramel in wax paper for freshness and presentation.