Sea Buckthorn Curd


  • 1/4 cup sea buckthorn juice (squeeze the berries through a sieve)
  • 1 large egg
  • 60g caster sugar
  • 75g butter


Put the sea buckthorn juice, sugar and egg in a heatproof bowl and set it over a saucepan of water (bain marie). Use a balloon whisk to whisk the mixture and bring the water to a simmer. When the sugar has dissolved (after 5-10 mins of whisking) add the butter. Whisk until melted and when the liquid has thickened, take off the heat. Use or pour into a sterilised jar and store in the fridge for about a week. This is so delicious and the colour is stunning!