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Instant Pot Blueberry Compote With Lemon Oil

Do you love blueberry sauce on your yogurt, ice cream, pancakes, etc and want it simple, few ingredients and no corn syrup? Then this is the recipe for you! It's fast, easy and you control the quality of the ingredients! This recipe makes about 4 cups.

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Servings: 40

Prep Time: 00:05

Cook Time: 00:15

Main Ingredients

4 pints fresh blueberries, washed and stems removed*

1/4 cup turbinado sugar**

2 tsp lemon juice, fresh squeezed is best

2 drops dōterra lemon essential oil

Preparation

1Place all ingredients except lemon essential oil in the Instant Pot. Secure the lid, close the vent and set on Manual, High Pressure for 1 minute.

2It will take about 10 minutes for pressure to build, then cook for 1 minute

3Natural Pressure release at least 10 minutes before releasing pressure and opening lid.

4Stir and add 2 drops of lemon essential oil.

5Store in the refrigerator in a mason jar to use as a topping***

Additional Notes

*You can use frozen (no sugar added) blueberries, thawed first

**I prefer turbinado sugar because it is created in such a natural manner, with almost no processing, that it is often referred to as “sugar in the raw” or “raw sugar.”

***This compote may seem really runny - don't drain off the liquid as it will thicken in the refrigerator.

Alternatively, blend it in your blender or with an immersion blender to make a syrup.

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