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Sea Buckthorn Curd

Prep Time:

30 minutes plus time to set in the fridge

Cook Time:

15-20 minutes


3-4 people (1 small jar)




  • 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!

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