For 4 people
Cut the berries in half and place them in a container.
Cover them with white wine until they are submerged.
Let it sit for a week, stirring daily and covering the container with a cloth.
Cook the mixture for an hour and pass it through a food mill or strainer.
Add the weight of sugar equivalent to that of the puree as well as the lemon juice for each kilo of mixture.
Cook for about 30 minutes and put in a jar while still hot.
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