Combine pomegranate and cranberry juice with orange peel and simmer until thickened to a syrup.
Add sugars, butter, and cream. Stir until smooth.
Attach a candy thermometer. Cook to 245°F for soft or 255°F for firm caramels.
Stir in vanilla and salt, pour into a parchment-lined 8×8 pan.
Chill for 90 minutes, then slice into rectangles.
Wrap each caramel in wax paper for storage or gifting.
