Pour a convenient amount of dried raspberries into a preserving pan (tasik), barely cover with boiling water, and place on top of the stove. Boil thoroughly until the berries are completely soft, remove the pan from the fire, and rub the berries through a sieve. The sieved raspberries must be as thick as sieved cranberry or red whortleberry purée. Measure the purée and, for each cup, add
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