In medium saucepot, add water, syrup, and sweet cherries. Bring to simmer, stirring occasionally and more frequently as sauce begins to form.
Add cranberries; continue stirring. Once reduced, remove from heat and add fresh ginger, citrus zest, black pepper, fresh herbs, and raspberries, if desired.
Cool 30 minutes to 1 hour before transferring to wider, shallow pan for speed cooling. Once cooled, store refrigerated in airtight container up to two weeks.