Raspberry Peanut Butter

Directions

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.