Place a fine mesh strainer over a medium sized bowl.

In the bowl of a food processor, pour the black raspberries and puree until mixture looks soup-y.

Pour black raspberry mixture into the strainer and strain juices, pressing on the strainer until only the seeds remain. Discard the seeds.

In a 4 quart sauce pan, combine all of the ingredients and simmer over medium low heat for 15 minutes, stirring occasionally.

Pour into jars or bottles and store in refrigerator until ready to use. Can be stored in the refrigerator for up to one month.

This sauce is delicious on all meats!!