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Ingredients
- 3/4 cup sugar
- 18 ounces (1 1/2 pints) raspberries
Preparation
Step 1
Combine sugar, berries and 1/2 cup water in a saucepan, bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes. Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander and discard solids.