This berrylicious syrup is perfect for your paleo pancakes and gluten-free waffles. Served warm or chilled, this will be a hit at your next brunch or breakfast gathering. Keep refrigerated up to one week if it even lasts that long!
• Hands-On Time: 5 minutes
• Cook Time: 3 minutes
Yields 1 cup
1 pound frozen mixed berries
1 tablespoon ghee
1/2 cup pure maple syrup
1/4 cup freshly squeezed orange juice
1 tablespoon orange zest
Pinch sea salt
1 cinnamon stick
1 Add all ingredients to the Instant Pot®. Lock lid. Press the Manual or Pressure Cook button and adjust time to 3 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
2 Remove and discard cinnamon stick. Press mixture through a fine-mesh sieve to remove any seeds or skins.
3 Transfer syrup to a lidded container and refrigerate. Serve warm or cold.