This can be made with any wild juice. I have tried this with guelder rose berries, wild blackberries and barberries. This is lovely dribbled over ice cream, seaweed pannacotta or a wild berry and carragheen cheesecake.
300 ml sea buckthorn juice
300 grams white sugar
30 grams butter
100 ml double cream
Measure out all the ingredients. Put the juice and the sugar into a saucepan and, over a low heat, stir to dissolve using a clean wooden spoon that has not been used for making soups and stews. (Old spoons can release old flavours into your sweets!)
Once the sugar is dissolved, stop stirring and turn up the heat a little. As the toffee solution heats it will start to darken in colour. Stir only occasionally. Let the temperature reach 110°C (230°F) when measured on a sugar thermometer. This is the thread stage. When you drop the syrup into a glass of ice cold water it will hang in soft threads and not dissolve.
Remove from the heat and add the butter, stirring to dissolve. As the temperature drops, stir in the cream. Return to the heat.
Now reheat again to 110°C (230°F). At this stage pour immediately into a warmed ceramic jug and serve with dessert. If it is cold and served later you may wish to stand the jug in a bowl of warm water to increase viscosity again.