Mine was not very reddish hued. Although, it is noticeable. I think removing the raspberries and letting sit for a while will be a good strategy since it seems like raspberries can impart extra sediment in the beer if bottling right after. I am guessing pureeing could lead to more sediment, but I bet it will impart more flavor also (the raspberry overpowers most beer flavors as it is).
I was told by the guys at the brew store that it still tasted very green for a raspberry beer and to let it sit for a while to let the flavor mature. I will do that as long as possible, and am currently taking antibiotics for 10 days and can't drink any of the 200 bottles of beer and other stuff at my house at the moment. I have apfelwein and deception cream stout bottled for a week now which will be best in a few months also. Sunday I can drink again.
T-minus 6 days.