66 NOVEMBER 2019
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Stepping Up the Sauce At Ferris,
cranberry kosho brings the heat
to Thanksgiving dinner.
Cranberry Kosho
TOTAL 15 MIN, PLUS 3 DAYS FERMENTATION
MAKES ABOUT 3 CUPS
Kosho is traditionally prepared with yuzu
and red or green chiles. This version uses
sweet-tart cranberries and gets its heat
from jalapeños and their seeds. The
resulting puree is sour, spicy, and salty,
the perfect pairing for juicy turkey at the
holiday table.
4 cups fresh or frozen cranberries
2 cups jalapeños, stemmed (do not
remove seeds)
1 / 4 cup granulated sugar
11 /^2 tsp. kosher salt
- Working in 2 batches, place cranberries
and jalapeños in bowl of a food processor;
pulse until cranberries and jalapeños are
broken up, about 10 times. Transfer mix-
ture to a large bowl. Stir in sugar and salt
until dissolved. Transfer mixture to 1 or
more jars with tight-fitting lids; loosely
attach lids, and let stand 2 days at room
temperature. Transfer jars to refrigerator,
and continue to age at least 1 day or up to
12 days.
- Before serving, return cranberry mix-
ture to food processor, and pulse until
mixture forms a chunky paste.
MAKE AHEAD Cranberry kosho may be
made up to 2 weeks ahead. Cover and
chill until ready to serve.
FOR JAPANESE KITCHENS, yuzu kosho, the salty, fermented
chile-and-citrus condiment, is truly the Swiss Army
knife of ingredients. It adds a dose of heat, acidity, and
salt to any dish and pairs just as well with raw seafood
as it does with roasted duck. For the Thanksgiving menu
at Ferris, executive chef Tyler Heckman draws inspiration
from his years cooking at New York City’s Toro, where
he fell in love with yuzu kosho’s versatility. For a holiday
version, Heckman ferments cranberries and jalepeños
to create a complex riff on cranberry sauce with an un-
expected kick of heat. Coming together in minutes in a
food processor and ideally made a week or so ahead of
time, it’s an easy way to punch up the Thanksgiving bird.
—OSET BABUR
RECIPE FROM
FERRIS
NEW YORK CITY
MOST WANTED
photography by VICTOR PROTASIO
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