I hate to say, but no, it's not really blood. It's pomegranate molasses. Fra Luigi popped over the other night with a big bag of pomegranates from his tree and it got me thinking. Time To Make a SERIOUS mess.
So I broke them open by hand, squeezed big hunks into a stockpot. And yes, I got splashes of what looked like blood everywhere. Then just cooked it down with a few tablespoons of unrefined sugar and a vanilla pod. Very low simmer for about 3 hours.
And in the morning, this lovely, tart, nutty sweet, blood-like super-thick syrup was in the pot. I need not tell you how difficult this was to get into the jar! Nor that about a dozen or more pomegranates cooked down to this. But it is essential in Middle Eastern stews, and let me tell you, a little in tomato sauce is heavenly. Best of all, it never goes bad, completely shelf-stable forever. (Incidentally this can be done with grapes, for sapa.)
And just in case you don't have a costume for Halloween, go as your favorite saint, dripping blood from some missing body part. This would be great for Lucy. Though I'm thinking now of Oedipus. Anyone have a crown I can borrow?