Pick through the black raspberries, removing any stems or debris. Rinse them under cold water using a strainer and allow all excess water to drain off. This ensures your sauce will be free of unwanted bits and not watered down.

Transfer the well-drained black raspberries to a saucepan. Add the black raspberry-infused vinegar. This begins to infuse the sauce base with a deep berry flavor.

Stir in the packed brown sugar and tomato ketchup, then add the barbecue sauce to the raspberry and vinegar mixture in the saucepan. Mix all the ingredients thoroughly to ensure an even blend.

Add the barbecue spice blend to the saucepan, adjusting the amount according to your taste. Bring the mixture to a boil over medium-high heat, then reduce the heat to prevent boiling over. Stir occasionally with a spatula to keep the sauce from sticking. Let it cook until thickened, about 20 to 30 minutes. I like to taste the sauce halfway through cooking to see if it needs a little extra spice.

Once thickened, pour the hot sauce through a large fine strainer into a container. Use a spatula to press the raspberry pulp through, extracting as much liquid as possible and discarding the seeds. Return the strained sauce to the saucepan. Gradually stir in the Carolina Reaper chili powder in increments of 1/8 teaspoon over medium heat, tasting after each addition until you reach your preferred heat level. This thoughtful approach ensures your sauce suits your spice tolerance.

Pour the finished Black Raspberry Carolina Reaper BBQ Sauce into a sterilized canning jar. Secure the lid and tighten the collar. Label and date the jar, then store in the refrigerator for up to a month or more. I always let the sauce cool to room temperature before refrigerating to prevent condensation inside the jar, which can affect the sauce’s texture.