An Easy, Prairie-Inspired Recipe for Sea Buckthorn and Thyme Posset

A recipe for sea buckthorn, excerpted from the cookbook Prairie by Dan Clapson and Twyla Campbell

This little-known, age-old dessert has British roots and is an absolute breeze to make. The combination of hot cream, an acidic liquid, and a little sweetener is nothing short of magical. Posset is traditionally made with lemon, but here the juice of intensely tart sea buckthorn berries makes for a great—and very Prairie—substitution. Sea buckthorn berries can be found in the wild, of course, but because of their trees’ sturdy root systems, they became a favourite of farmers to plant as shelter belts for crops. Last but not least, sea buckthorn adds a striking hue to the completed dessert.

Sea Buckthorn and Thyme Posset

Serves 6


Sea Buckthorn Juice

  • 2 cups fresh or frozen sea buckthorn berries
  • 1 cup water


  • ¾ cup granulated sugar
  • 1 cup Sea Buckthorn Juice
  • 1-inch piece ginger root, peeled 2 sprigs fresh thyme
  • 2¼ cups heavy (35%) cream 1 pinch sea salt
  • Fresh sea buckthorn berries, for garnish
  • 1 Tbsp fresh thyme leaves, for garnish

Note: If using the Sea Buckthorn Juice, the posset will be noticeably tart. You can add 1 Tbsp of granulated sugar to the juice to balance this out if desired, but regardless, the end result will still be a tasty one!



To a small pot, add the berries and water and bring to a boil. Turn the heat down and simmer for 10 minutes.

Place a medium fine-mesh sieve over a bowl and add the soft- ened berries. Press gently with the back of a large spoon or cocktail muddler to extract as much juice as you can from the berries. The pulp that remains can be discarded.

Store the juice in a jar in the fridge for up to 1 month. Shake before use.


To a large pan, add the granulated sugar, Seabuckthorn Splash, ginger, and thyme. Stir and bring to a simmer over medium- high heat. Once the sugar has dissolved, remove from the heat and let the mixture steep for 10 minutes to let the aromatics infuse. Strain the mixture through a fine-mesh sieve into a medium bowl and discard the ginger root and thyme sprigs.

Place the cream and salt in a medium pot over medium-high heat and heat until just about to simmer, 4–5 minutes. Reduce the heat to low and let the cream cook, stirring frequently to keep from scalding, for 5 minutes. Add the sea buckthorn mixture to the pot and stir. The contents of the pot will appear notably thickened. Continue to cook while stirring for about 1 minute.

Remove from the heat and divide the mixture between six ramekins or small heat-safe bowls. Let sit until back at room temperature and then place uncovered in the fridge to cool and set, approximately 4 hours.

When ready to serve, remove the posset from the fridge and top with a few sea buckthorn berries and thyme. The posset can be made up to 5 days in advance. If being made in advance, cover with plastic wrap until you’re ready to garnish and serve.

Prairie cookbook

Excerpted from Prairie by Dan Clapson and Twyla Campbell. Copyright © 2023 Dan Clapson and Twyla Campbell. Photographs by Dong Kim. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Next: These Newfoundland-Style Fish Cakes Are the Ultimate Comfort Food