1. Scrape the vanilla seeds out of the pod and place in a saucepan along with the sugar, water and star anise.
2. Bring the water to a boil and boil until the bubbles thicken, the liquid has reduced slightly and the room smells wonderfully of vanilla.
3. Add the sea buckthorn and cook for about 5 minutes. Then turn off the heat and the leave to rest on the afterheat.
4. Pour into jars and serve with Castello® Cream Cheese with Pineapple and good quality biscuits.
Sea buckthorn and pineapple complement each other perfectly with their light and lovely aromas.