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Lots eaten fresh on breakfasts, some frozen "free flow" to be used on Sherry trifle at Christmas, some used to make Raspberry Gin and some added to my wines. They add great flavour and bouquet to red wines so long as you don't put to many in and over do it.  
Sorry, clicked wrong button so it's come out as a new topic.  

Yummy sounds like you have lots  

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