Berry sauces / syrups

I love berries, of all varieties, and this is the time of year for them. I've recently discovered two berry sauces that I love, both based on the same ingredients: fruit, wine, vinegar, sugar, and heat. The flavors are amazingly intense, and they'd be delicious on many things -- cheesecake, ice cream, even meat! I don't think you'd need particularly good berries because of the strong extra flavors, so frozen would probably be fine. But if you have some nice berries already...

Recipe number one comes from Gail Kyle at the Jordan Follow Farm Inn, via Food Network. It was originally intended to serve with pork crusted in herbs, but its so sweet it would work fine with desserts too.

Wild Huckleberry Sauce
In a medium saucepan, combine

1. 2 c fresh huckleberries or blueberries
2. 1/3 c sugar
3. 2 T raspberry vinegar (I used balsamic; red wine vinegar would probably also work)
4. 1/4 c white wine

Simmer gently until most berries burst and sauce is slightly thickened, about 10-15 minutes.

Recipe number two from an elaborate but delicious recipe for semolina cake (almost like cheesecake in texture) in some spring 2006 issue of Bon Appetit. I don't know if this one would work for meat dishes, but it's great on cakes and other desserts!

Strawberries in Red Wine and Balsamic Syrup
In a medium saucepan, combine

1. 1 bottle red wine (750 mL, something fruity, I use a Cab)
2. 6 T sugar (3/8 c)
3. 1 T balsamic vinegar

Simmer until reduced to 1/2 cup, about 35 minutes. Cool to room temperature and combine with

1. 1 lb strawberries, hulled and sliced