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Combine the raspberries, sugar and lemon juice in a saucepan. Bring to a boil over low heat, stirring occasionally. Cook for 6 minutes or until of the desired consistency. Press teh sauce through a sieve into a bowl, discarding the seeds. Return to the saucepan. Cook over low heat until thickened, stirring constantly. Continue to cook until the mixture is reduced to 3/4 cup. Chill immediately, stirring frequently while cooling.
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