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Preheat the oven to 375°F (190°C).
Whisk the pepper, ginger, cloves, nutmeg, saffron, and salt together. Rub the mixture into the meat.
Heat some fat in a pan that’s deep enough to fit the lid on over the meat. Sear the meat on all sides, about 2 to 3 minutes per side.
Pour the wine over the top of the meat and quickly cover with a lid.
Set the pan in the oven for about 2 hours, or until the temperature is 205°F (95°C). You might want a lower temperature depending on your cut of meat.
When the meat is done, take it out of the oven and let it rest for 15 to 20 minutes before slicing.
For the black sauce: Heat the fat in a saucepan until it’s quite hot. Quickly stir the flour in. Cook it, stirring constantly, for about 5 minutes or until it starts to thicken and darken.
Add the wine and stir vigorously. Once they’re incorporated, stir in the cherry syrup and simmer for 5 minutes.
Stir in the spices, grapes, raisins, and almonds. Simmer for another 10 minutes to thicken. Once it’s thickened, take it off the heat.
To serve: Carve the meat after it has rested. Lay the medley of raisins, almonds, and minced apples around the meat, drizzle with the black sauce, and serve it forth.