Raspberry Peanut Butter

In a medium saucepan, bring the raspberries, sugar and water to a boil. Turn heat to low, simmer for 30 minutes. Remove from heat and strain through a fine-mesh sieve placed over a bowl, discarding the seeds and reserving the raspberry liquid.

In a food processor, pulse the peanuts until broken down, then run the processor constantly until a thick butter forms (see note below). Add raspberry juice and pulse to combine.

Refrigerate up to 2 weeks in an airtight container.

Note: If you don’t 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.

Serve with pretzel sticks and fresh cut celery.