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To make the black raspberry sauce, combine the black raspberries and sugar in a small saucepan over medium-high heat. Meanwhile, in a small bowl, combine the cornstarch and water and mix until smooth. Bring the berry mixture to a boil, stirring occasionally. Once boiling, stir in the cornstarch mixture. Let cook about 1 minute more, until the mixture thickens slightly. Remove from the heat and press through a fine mesh sieve to remove the seeds. Refrigerate until thoroughly chilled before using.