Raspberry Peanut Butter

1. 1

   In a medium saucepan, bring the raspberries, sugar and water to a boil.

2. 2

   Turn heat to low, simmer for 30 minutes.

3. 3

   Remove from heat and strain through a fine-mesh sieve placed over a bowl, discarding the seeds and reserving the raspberry liquid.

4. 4

   In a food processor, pulse the peanuts until broken down, then run the processor constantly until a thick butter forms (see note below).

5. 5

   Add raspberry juice and pulse to combine.

6. 6

   Refrigerate up to 2 weeks in an airtight container.

7. 7

   Note: If you dont like chunky peanut butter, you can add a little vegetable oil at this point, starting with a tablespoon and increasing until you reach the consistency you desire.

8. 8

   Serve with pretzel sticks and fresh cut celery.

No additional tips available.