a. Rinse the fresh black raspberries under cold water to remove any dirt or debris.

b. If using frozen black raspberries, thaw them completely before proceeding.

a. In a saucepan, combine 1 cup of water and 1 cup of sugar over medium heat.

b. Stir until the sugar dissolves, then add the rinsed black raspberries.

c. Bring the mixture to a simmer and cook for about 5-7 minutes, stirring occasionally, until the raspberries soften and release their juices.

d. In a small bowl, mix 3 tablespoons of cornstarch with 1/4 cup of cold water to create a slurry.

e. Slowly pour the slurry into the raspberry mixture while stirring continuously.

f. Simmer for an additional 2 minutes until the sauce thickens, then remove from heat and set aside.

a. In a large mixing bowl, combine 4 cups of all-purpose flour, 1/4 cup of white granulated sugar, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.

b. Optional: Add 1/4 teaspoon of nutmeg for extra flavor.

c. Pour in 1 cup of buttermilk and mix until a soft dough forms.

d. Knead the dough gently for a minute or two until it becomes smooth and elastic.

a. On a floured surface, roll the dough into a rectangle about 1/4 inch thick.

b. Using a sharp knife, cut the dough into small squares, approximately 2 inches in size.

a. In a large pot, bring 2 cups of water to a boil and add 1/4 cup of sugar.

b. Drop the cut dumplings into the boiling water in batches, making sure not to overcrowd the pot.

c. Let the dumplings cook for about 5 minutes or until they float to the surface, indicating they are cooked through.

d. Use a slotted spoon to remove the cooked dumplings from the water and transfer them to a serving dish.

a. Pour the prepared raspberry sauce over the cooked dumplings.

b. Optional: Sprinkle some additional sugar on top for added sweetness.

c. Serve the warm and delicious Black Raspberry Dumplings as a delightful dessert for 8 people.