- Stir together honey, water and ginger in small saucepan. Heat mixture until honey melts without bringing it to a boil. Remove from heat and cool completely. Remove ginger before using.
- Combine pineapple and honey-ginger syrup in food processor or blender. Cover; blend until smooth.
- Fill six tall glasses with ice cubes. Divide pineapple mixture between glasses, about 2/3 cup in each. Pour in 2/3 cup seltzer and stir. Dot some Cranberry “Blood” in several spots along inner edge of the glasses, making sure “blood” touches glass. The “blood” will swirl as it falls to the bottom of the glass!
In a small saucepan, simmer ½ cup thawed cranberry concentrate until reduced by half, about 4 or 5 minutes. Cool to room temperature. If Cranberry “Blood” is made ahead, refrigerate and then bring to room temperature before adding it to the drinks.