Blueberry Cinnamon Compote

Compotes are a super easy way to dress up a plate of pancakes or a bowl of ice cream, or even a slice of vanilla cheesecake. You can make them on the stovetop by reducing them for 30 minutes or so, or you can make them in your pressure cooker in about 5 minutes.

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A stack of pancakes on a white plate before compote is put on top. Stack of pancakes with blueberry cinnamon compote on top on a white plate on a wooden table. Stack of pancakes with blueberry cinnamon compote on top on a white plate on a wooden table with coffee and a bowl of compote in the background.

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Blueberry Cinnamon Compote

  • Prep Time: 5 m
  • Cook Time: 5 m
  • Pressure Release Time: 10 m
  • Total Time: 20 m
  • Servings:
    8

Ingredients

  • 4 cups blueberries fresh or frozen
  • 2/3 cup granulated sugar
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 cinnamon stick broken in half
  • ¼ teaspoon salt
  • pinch freshly ground black pepper

Instructions

  1. Combine all the ingredients in the pressure cooker and bring to a simmer using the BROWN setting. Stir to dissolve the sugar and lock the lid in place.
  2. Pressure cooker on HIGH for 5 minutes.
  3. Let the pressure drop NATURALLY and carefully remove the lid. Transfer the blueberries to a bowl with a slotted spoon and cool to room temperature. Remove the cinnamon stick.
  4. If you’d like a thicker compote, reduce the remaining liquid by half by simmering using the BROWN setting. Combine again with the blueberries and cool to room temperature.
  5. Serve over ice cream, cheesecake or pie.
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Comments (3)Post a Reply

  1. You mentioned they can be made on the stove as well… can you please provide those instructions (I have no pressure cooker). Thanks!

    1. Hi Julie. To make this on the stovetop, just put all the ingredients into a saucepan and bring it to a simmer. Simmer for about 20 to 30 minutes until most of the water has evaporated and the compote is the consistency you’re looking for. Remember that it will thicken as it cools. ML

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