Salty Cinnamon Peanut Butter and Cranberry Jelly Spread, a classic treat from your childhood, but with a gourmet twist to fit your foodie adulthood. This recipe is quite simple (but tasty) so you can use it in other things like smoothies or ‘fancy toasts’ (I provide a couple ideas at the end of the post)

Ingredients

• 2 cups roasted plain peanuts (no salt added)
• 2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 teaspoon sea salt
• 1 pinch cardamom
• 1 tablespoon coconut oil, melted
• 1 cup all-natural cranberries
• 1/2 cup water

Preparation

1. Set aside 1/4 cup of the peanuts (you’ll use it later on). Put the rest of the peanuts, the cinnamon, vanilla, sea salt, cardamom, and coconut oil in a high-speed blender or food processor and blend until smooth. If it’s too thick, add a touch of water to get it going.
2. Place the cranberries and water in a small pot and heat up. Simmer for about 5 minutes, stirring in between, until cranberries get soft. Remove from the heat and carefully place in a blender or food processor and blend until smooth. Cool down and place in the fridge for about 30 minutes.
3. Grab a jar with a lid and layer the peanut butter with the cranberry jelly.
   Chop the ¼ cup of peanuts you had set aside and place them at the very top, that way every time you grab some of the pb&j you’ll get a bit of crunch as well.

Cook’s Notes

And here are my toast suggestions:

• Sliced bananas – it’s a classic combo that tastes super good with this recipe.
• Fresh cherries – now that it’s summer you’ll see lots of cherries around, use a few of them (sour and sweet) as a toping.
• Strawberries – get them fresh and local while you can!

Hope you enjoy this updated childhood treat!