Edible Gifts Series

Episode 6

I used my Kenwood Cooking Chef XL to make this of which you can use my promo code: CHEFJOE50 to grab yourself a bargain! 

Cranberry and Orange Caramel Recipe

1 litre Unsweetened cranberry juice

115g unsalted butter room temperature, cut into pieces

200g granulated sugar

100g light brown sugar

100ml Double cream

zest of 1 orange

1 teaspoon flaky sea salt

Extra's

Walnut halves

White chocolate

Dried cranberries

Method

1. Place the cranberry juice in a pan and bring to the boil. Boil and reduce down to approximately 250ml or the remaining liquor is syrup like and coats the back of a spoon.
2. Whilst it cooking you can prepare your tin or mould. I used silicone moulds but you can also line a loaf tin or deep tray with parchment paper. You can sprinkle some fillings of your choice or leave it plain. I went for a mixture of white chocolate pieces, walnut halves and dried cranberries for added texture.
3. Add the sugars, double cream, orange zest, butter and salt to the cranberry syrup. Place on a medium high heat whilst stirring continuously. 
4. Bubble away and cook until the mixture starts to thicken. Using a temperature probe or thermometer cook until it reaches 122°C .
5. Remove the pan from the heat and pour the cranberry and orange mixture into your prepared moulds or tin.
6. Allow to cool to room temperature firm up and set. Place them in the freezer for 20 minutes or so to harden before cutting them into bite size pieces or sweets. 
7. Individually wrap each caramel in wax paper and twist the ends. Store in a cool place completely out of site as they're dangerously addictive!