Edible blood compositions and related methods

Abstract

Edible blood compositions and methods of preparation and uses thereof are described. The method may include preparing an aqueous hibiscus solution; preparing a mixture of cornstarch and cherry juice concentrate; heating the aqueous hibiscus solution; adding cocoa powder to the aqueous hibiscus solution; combining the mixture of cornstarch and cherry juice concentrate with the mixture of the aqueous hibiscus solution and the cocoa powder to form a combined mixture; adding a nutritive sweetener to the combined mixture; allowing the combined mixture to reach a boiling point to activate the cornstarch; and cooling the mixture after a desired consistency and color are obtained to prepare the edible blood composition. An animal edible blood composition may be prepared using water, tart concentrate, and tart cherry juice concentrate.

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