Bring to a boil and reduce heat to a simmer. Simmer 5-10 minutes or until raspberries have broken, stirring often.
Strain to remove seeds and transfer to a clean jar. Allow to cool uncovered before moving to the fridge.
Chocolate Sauce:
Combine all ingredients in a small sauce pan. Bring just to a boil and reduce heat to a simmer. Continue to simmer while stirring until thickened, about 10 - 15 minutes.
Transfer to a clean jar and allow to cool uncovered before moving to the fridge.
Caramel Sauce:
Combine all ingredients in medium sauce pan. Bring to a boil, then reduce heat to a gentle simmer. Continue to simmer for 25-35 minutes, stirring often, until thickened and coats the back of a spoon. The color will aslo darken.
Remove from heat. Stir in salt and vanilla. Trasfer to a clean jar and allow to cool uncovered before moving to the fridge. The caramel will thicken and become lighter in color in the fridge. Warm up slightly to return to a sauce.
Notes
Raspberry sauce - recipe yields ½ cup as stated. Recipe can easily be doubled.
Chocolate sauce - recipe yields 1 cup as stated.
Caramel Sauce - recipe yields about 1 cup as stated.