Servings: 5 to 6 Cups

2 Cups dried Elderberries 2 Cups dried Elderberries
6 Cups water 6 Cups water
3 - 5 Cinnamon Sticks 3 to 5 Cinnamon Sticks
1 TBS Ceylon Cinnamon 1 TBS Ceylon Cinnamon
1 OZ Ginger, finely sliced or grated 1 OZ Ginger, finely sliced or grated
1 TBS whole Cloves 1 TBS whole Cloves
1/2 Cup Honey (optional for sweetness) ½ Cup Honey (optional for sweetness)

Add all ingredients (except honey) to the Instant pot insert and stir well.
Close the lid and set the valve to the "seal" position.
Set cook time to MANUAL, High Pressure, for 7 minutes.
When cook time is finished and timer goes off, set the valve to "vent" and do a quick release of pressure.
When the pin drops down, carefully open the lid.
Turn off pot.
Strain mixture through a large mesh strainer or colander over a large bowl.
Mash the elderberry ingredients well to get as much liquid out as possible.
Rinse out pot inset.
Return syrup to pot insert.
Turn on saute to low setting.
Saute until desired thickness is achieve for syrup.
Allow to cool for several minutes until liquid is warm, not hot.
OPTIONAL:  Add honey and stir well with a wire whisk to dissolve.  Adjust the amount of honey to your preferred level of sweetness.
Transfer to jars for storage.
Keeps up to 2 weeks in the refrigerator, up to a year in the freezer.

Adult Dosage:  Adult Dosage:
For general immune support, take 1 - 2 TBS daily.  For general immune support, take 1 to 2 TBS daily.
For illness, take 1 TBS every few hours during the day.  For illness, take 1 TBS every few hours during the day.