Raspberry Sauce

The raspberries from Firefly Berry Farm were so sweet and juicy (chemical-free too!) we ate most of them with few left over for the sauce I had planned on canning.  Plan B--After a raid on my sister Deb's raspberry patch, we had enough additional berries for eating and for making sauce.  Mixing three  different varieties, I made and canned sauce following this easy process:  Sauce the berries in a food strainer or Foley-type mill.  Heat the sauce to boiling.  Ladle into hot jelly jars and process in a boiling water bath for 15 minutes.
My sister Judy once treated me to a rich chocolate brownie with unsweetened raspberry sauce drizzled atop. The combination of the sweet chocolate and semi-tart sauce was heavenly!

Now, if I can just wrangle that brownie recipe outta my sister Judy.....