Hello my dear Blood-lovers!

Today I want to show you my actually healthy and tasty blood recipe!

And to spice it all up a bit I will also show you how to make eatable glass using only one ingredient. No sugar-thermometer needed! Glass though isn't healthy. And it has sharp edges, so no good for children... Sorry.

Let is start!

Step 1: Blood: What You Will Need

Red raspberries (frozen or fresh, whatever you can get)

Tab water (just a sip)

Two cooking-pots

A sieve and a spoon

A burner

The picture shows the amount (in grams) I used.

Step 2: Blood: Getting Started

Put your Raspberries in a pot and add a bit of water.

Put the pot on the heat and let simmer until you get a squishy sauce.

Step 3: Blood: Brewing

Do not bother about the consistency right now.

Prepare your other pot and put your sieve in it.

Step 4: Blood: Getting Out the Seeds

Pour your Raspberry-mush into the sieve.

Use a spoon to squish them through the holes of your sieve until all that is left in your sieve are seeds and skin.

Step 5: Blood: the Right Consistency

Scrape the bottom off your sieve into your pot and start cooking your bloody liquid.

Let the blood simmer until it has the desired consistency.

Please let it cool before applying it on living beings.

Step 6: Glass: What You Will Need

Hard candy of your choice

A baking tray

Baking paper

An oven

A hammer (or other heavy object)

A plastic bag

Some aluminium foil (optional)

Again the picture shows the amount (in grams) I used.

Step 7: Glass: Getting Started

Unwrap all your candy and put it into the (food safe) plastic bag.

Smash the candy inside the bag with your hammer, or other heavy object.

(I used a stone-bowl, since I had no food safe hammer.)

Step 8: Glass: Prepare for Melting

Put your baking paper on your tray and spread the smashed candy evenly on it.

If your baking tray is too big for too little candy you can make a barrier out of aluminium-foil to lessen the area.

(I put my foil underneath the baking-paper.)

Turn on your oven, put your tray inside and wait until all your candy had melted.

The temperature you need might vary from candy to candy.

Mine started to melt at about 120°C and started to caramelize (turn yellow) at about 160°C.

As soon as your candy melts, you can help to even it out with a toothpick.

But be careful! Molten candy is very, very hot!

Step 9: Glass: Ready to Smash

Once your candy has molten to a smooth and even sheet, take it out of the oven and let it cool.

When it is hard again, carefully lift it from the baking paper.

Wait until it is cooled down.

Step 10: Glass: Bits and Pieces

Once the candy-glass is cooled, take a food-safe hammer, or as I did the hilt of a kitchen-knife and use it to break your candy by tapping it carefully. It will break easily with only a little force.

You can store your glass-shards in a dry container for a short time.

Watch out! Moisture will make your glass sticky.