Cranberry Finger Lime Kosho
In a previous post, I featured Meyer Lemon Finger Lime Kosho — my rendition of the Japanese condiment, kosho. This time, I have made a Cranberry Finger Lime Kosho.
This kosho was inspired by chef Tyler Heckman’s Cranberry Kosho, featured in Food & Wine. It spurred me to create a cranberry version of the finger lime kosho that I made earlier. Since I did not have fresh or frozen cranberries on hand, I used dried cranberries.
My Cranberry Finger Lime Kosho consists of a fermented mixture of dried unsweetened cranberries (rehydrated in orange juice), orange zest, finger lime zest, juice, and pulp, green chilies, sea salt, and coconut sugar. It is a wonderful combination of sweetness, tartness, saltiness, heat, and complex citrus flavours. In addition, a bite into a finger lime caviar bead results in a superb citrus flavour explosion in one’s mouth. It is a versatile condiment that can liven up various dishes. It goes well with seafood, meat, grains, and vegetable dishes. It is also a great condiment for sandwiches, burgers, and wraps.
Cranberry Finger Lime Kosho
Makes about 400 mL
Ingredients
100 g dried unsweetened cranberries
zest and juice of 2 oranges
zest, juice, and pulp of 4 finger limes
4 small green chilies, chopped
2 teaspoons coarse sea salt
2 teaspoons coconut sugar
Method
In a small bowl, add the cranberries. Add the orange zest and juice to the cranberries. Cover the bowl and refrigerate for a few hours or overnight.
Grind the rehydrated cranberries into a paste. Add salt, coconut sugar, green chilies, and finger lime zest to the cranberry paste. Mix well.
Slice each finger lime crosswise in half. While holding a finger lime half over a small bowl, gently scrape out the pulp with the tip of a paring knife. In the process, some of the finger lime juice might be released. Collect both the juice and finger lime caviar beads in the bowl. Remove the seeds. Repeat with the rest of the finger limes.
Add the finger lime juice and caviar beads to the cranberry mixture. Mix well. Cover and refrigerate. Let the mixture ferment in the refrigerator for 3 days.
Spoon the kosho into small sterilised glass jars with airtight covers. This mixture will keep well in the refrigerator for a few weeks.
