In The Kitchen with
In The Kitchen with
THIS is my new favorite compote!!! The sweet and savory flavor that comes from this is such a surprise! I made this as a topping for our yogurt, but I also see this as a fantastic topping for grilled chicken, pork and maybe even beef!
You will want to try this one soon because I'm sure it will become your favorite, too!
Know where your cherries come from! Ideally you want to use organic cherries because domestically grown commercial blueberries rank #7 on the Environmental Working Group's (EWG) list of produce tested and shown to contain pesticide residue. SOURCE If you can't find fresh organically grown cherries, frozen organic cherries work great! Just thaw them completely and drain away all liquid before putting in the Instant Pot.
This recipe makes about 3 cups. We use 1 - 2 Tbs per serving, so you can freeze what you won't use within a couple of weeks for later use if needed, but I bet you'll eat it all and need to make more!
The tools I used to make this:
See my other Instant Pot fruit compote recipes:
Instant Pot Strawberry Compote with Ginger Oil
Old Fashion Apple Compote with On Guard Oil
Perfect Peach Compote with Cinnamon Oil
Instant Post Blueberry Compote with Lemon Oil
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Holly Mays has been on a journey to share natural ways of supporting health and wellness since 2010 when she graduated from the Institute for Integrative Nutrition as a Certified Health Coach. She is a recognized as a Holistic Health Practitioner by the American Association of Drugless Practitioners. She and her husband, David Mays, became dōTERRA Wellness Advocates in February 2012 and found their passion in empowering people through education to use dōTERRA essential oils, supplements and non-toxic products as a foundation for health and wellness and to create a life of purpose.
We are David and Holly Mays and we love to cook! Our focus is on preparing nutritious healthy whole foods, because we know our body functions so much better when properly nourished.