Bright, silky and bursting with vibrant citrus flavour, Sea Buckthorn Curd is a delicious way to make the most of one of Britain’s most nutritious wild berries. Often called the “Siberian pineapple” for its sharp, tropical notes, sea buckthorn brings a refreshing tang that perfectly balances the richness of butter, eggs and sugar.

Slowly cooked over a bain-marie until smooth and velvety, this luxurious curd has a wonderfully creamy texture and an unmistakable golden-orange colour. Spread it generously over toast, spoon it into tarts, swirl it through yoghurt, sandwich it between sponge cakes or simply enjoy it straight from the jar.

Sea buckthorn berries are exceptionally rich in vitamin C and contain a wide range of antioxidants, making this curd not only delicious but a wonderful way to celebrate one of autumn’s most remarkable wild harvests.

Makes: Approximately 2–3 small jars

Foraging note: Sea buckthorn (Hippophae rhamnoides) thrives along many coastal areas of Britain. Harvest the berries once they’re a rich orange colour and fully ripe, taking care around the thorny branches. Always leave plenty of berries for birds and other wildlife that depend on them through the winter.

Ingredients

• 4 tbsp sea buckthorn juice (can add more if you like it tangier)
• 4 large eggs
• 12 oz golden caster sugar
• 8 oz unsalted butter (cubed, room temp)
• 1 dessertspoon cornflour

Method

• Whisk eggs lightly in a Bain Marie.
• Add sea buckthorn juice, sugar, butter, and cornflour.
• Place over medium heat.
• Whisk continuously for 30 minutes or until thickened.
• Lower heat to minimum and simmer for 1 minute while whisking.
• Pour immediately into hot, sterilized jars.
• Cover with wax discs (if you have any) and seal while hot. Otherwise just fill to top of jar for minimum air
• Eat within 1-2 weeks (always check for spoilage)

Notes – It should coat the back of a spoon thickly. Remember that curd thickens significantly as it cools, so it will still be somewhat pourable when you take it off the heat.

Fresh is best, use freshest eggs for best end result

Curdling can occur if it gets too hot, that’s why we are using a Bain Marie (I use a ceramic bowl over a small pan of simmering water). You can do this directly in a pan but need to be aware of it curdling and be “on it” with the whisking.