Easy Sea Buckthorn Curd (No Added Sugar)

This easy sea buckthorn curd is delicious and full of nutrients. It combines the tartness of the berries with the creamy richness of egg yolks and butter. Sea buckthorn curd is one of those delicious seasonal desserts that perfectly captures the vibrant, tangy essence of fall, offering a cozy yet refreshing twist on autumn sweets.

Sea Buckthorn Curd- Nutritional Powerhouse

As a chef and nutrition consultant, I’m always on the lookout for vibrant, nutrient-dense ingredients that nourish the body and excite the palate—and seabuckthorn checks both boxes. Its tart, citrusy punch makes it a standout in both sweet and savory recipes, but it truly shines in this creamy curd.

Packed with vitamin C and antioxidants, seabuckthorn isn’t just beautiful and bold—it’s a powerhouse for skin health and immune support. I love using it in curd because it transforms into something luscious and tangy, perfect for spooning onto grain-free tart shells, folding into yogurt, or simply eating by the spoonful when no one’s looking.

Growing up in Poland, these berries were a sign of fall and treasured find, often foraged during family outings in the countryside. The tart, nutrient-packed fruit was a staple in our household, especially when transformed into a delicious sea buckthorn curd. This rich, tangy spread became a seasonal treat, a way to savor the last days of summer as the crisp autumn air set in.

What is Sea Buckthorn?

Sea buckthorn, known scientifically as Hippophae rhamnoides, is a hardy shrub that thrives in the cooler climates of Europe and Asia, including Poland. The berries grow in dense clusters and are small and brightly colored, ranging from deep yellow to vibrant orange.

In Poland, we harvest sea buckthorn in the fall, usually around September or October. By this time, the berries are fully ripe and bursting with flavor and are in peak of nutritional value. The bright orange berries should be plump and slightly soft to the touch, indicating they’re ready to be picked.

Due to the shrub’s thorny branches, harvesting sea buckthorn can be a bit tricky, so it’s best to wear protective gloves. Some people also freeze the branches before harvesting, as this makes the berries easier to remove. The berries are then often turned into seabuckthorn juice or, in our case, a luxurious sea buckthorn curd that captures the essence of the season.

What is Curd?

Curd is a creamy, sweet-tart spread or dessert made by cooking a mixture of fruit juice or puree, egg yolks, and sugar. The result is a smooth, custard-like texture that can be used in various culinary applications. It’s called “curd” because it is consistent with curdled dairy products, but it’s made without dairy. Instead, the thickening comes from the egg yolks and the cooking process.

How To Use It?

This delicious sea buckthorn curd can be used in countless ways. Spread it over a soft fruit cake, or use it to fill tart shells made from tart dough. It pairs beautifully with Greek yogurt or ice creams and can even be swirled into a mixture of egg whites at soft peaks for a tangy meringue. The versatility of this curd makes it a must-have for any kitchen.

Health Benefits Of Sea Buckthorn Berries

• Sea buckthorn berries are incredibly high in vitamin C, with levels that can be up to 10 times higher than those found in oranges. Eating them helps boost the immune system and keep the illneses away. Very important during fall and winter.
• They are also full of antioxidants, such as vitamin E and flavonoids, that protect the body from oxidative stress and free radical damage.
• Sea buckthorn is one of the few plant sources that contain all four omega fatty acids: omega-3, -6, -7, and -9. Omega-7, in particular, is rare and highly beneficial for skin health, supporting cell regeneration and helping to maintain moisture and elasticity.
• In Poland, sea buckthorn has been used traditionally to aid digestion. The berries contain fiber, which supports healthy digestion, and their anti-inflammatory properties can help soothe the digestive tract.

What You Will Need to Make the Curd

Sea Buckthorn: Sea buckthorn berries are small, bright orange fruits known for their tart, citrusy flavor.

Butter: Butter is a rich, creamy fat that adds a luscious texture and a rich, indulgent flavor to dishes. In curds, butter helps create a smooth, velvety consistency.

Lemon Juice: It adds a zesty flavor and acidity that brightens up dishes, balancing sweetness and enhancing the overall taste. In curds, lemon juice complements the tartness of sea buckthorn, helping to achieve a well-rounded flavor profile.

Eggs: Eggs, particularly the yolks, are essential for thickening and enriching curds. The yolks act as an emulsifier, blending the other ingredients smoothly.

Monk Fruit with Erythritol: Monk fruit sweetener, often combined with erythritol, is a natural, zero-calorie sweetener derived from monk fruit. It offers a sweet taste similar to sugar without the calories or impact on blood sugar levels.

How to Make Sea Buckthorn Curd

Prepare the Sea Buckthorn Juice:

• If using fresh sea buckthorn berries, rinse them thoroughly. Place the berries in a small saucepan over medium heat and cook until they soften and release their juice, about 5-7 minutes. Use a food processor or blender to puree the berries, then strain through a fine mesh sieve to remove the seeds and skins, leaving you with smooth sea buckthorn juice. If using frozen berries, thaw them first and then follow the same process.

Cook the Curd:

• Whisk together the sea buckthorn juice and lemon juice in a medium saucepan and bring it to a boil.
• Meanwhile, whisk the eggs and monk fruit sweetener with erythritol or sugar together in a heatproof bowl set over a pan of gently steaming water (using the double boiler method). Keep whisking until smooth.
• Reduce the heat of the sea buckthorn juice mixture to low. Very slowly, pour the egg mixture into the egg mixture while continuing to whisk to maintain a thick ribbon. Stir constantly with a whisker, ensuring the mixture thickens evenly. The curd will gradually thicken as it cooks, taking about 8-10 minutes. It’s ready when it coats the back of the spoon and holds its shape when you draw a line through it with your finger.

Add the Butter:

• Remove the curd from the heat. Gradually add the butter pieces, one at a time, stirring after each addition until the butter is fully melted and incorporated. This will give the curd a smooth and glossy finish.

Cool the Curd:

• Pour the curd into a clean bowl or mason jar and cover the surface with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours to allow the curd to set.

Store and Enjoy:

• Once the curd has cooled and thickened, transfer it to an airtight container and store it in the refrigerator. The curd will keep for up to 2 weeks.

How to Use Curd

Spread:

• Use curd as a delicious spread on toast, scones, or muffins (orange cranberry superfood muffins). Its tangy sweetness pairs well with a variety of baked goods, adding a flavorful twist to your breakfast or snack.

Topping:

Spoon curd over yogurt or peach yogurt parfait, pancakes (hazelnut pumpkin pancake’s, or green plantain pancakes), waffles, or ice cream for an extra burst of flavor. It makes a lovely topping for desserts and breakfast items, enhancing them with its unique taste and creamy texture.

Filling:

• Use curd as a filling for pastries, tarts, or cakes. It works well in recipes where a creamy, fruity filling is desired. You can also incorporate it into layer cakes or as a layer in trifles.

Dessert:

• Serve curd on its own as a simple yet elegant dessert. You can garnish it with fresh fruit, nuts, or a drizzle of honey to elevate the presentation and flavor. Or you can served with grilled peaches!

DIY Gift:

• Curd makes a wonderful homemade gift. Package it in a decorative jar and give it as a thoughtful present for friends and family. It’s a great way to share a taste of your favorite recipes and flavors.