Step 1

In a medium saucepan mix together red wine and sugar. Bring the red wine and sugar to a boil over medium heat stirring occasionally. Reduce heat to a low simmer and add ½ of the blackberries and ½ of the raspberries. Set aside the remaining berries for later.

Step 2

Allow the sauce to simmer and reduce for approximately 30 minutes. Midway through the simmering time, use a potato masher to crush the berries in the sauce.

Step 3

Skim the foam as needed as sauce simmers.

Step 4

The sauce is ready, when it is slightly thickened and coats the back of a spoon.

Step 5

Remove the sauce from the heat and allow it to cool to room temperature. Transfer it to a glass bowl or container and refrigerate it until you are close serving time.

Step 6

Remove it from the refrigerator and add the remaining berries. Stir very gently to combine and allow the sauce to come to room temperature before serving.

Step 7

This sauce will keep in the refrigerator in a covered container for 1 week.