<p>I made charoset for the first time. I mixed chopped apples and walnuts with wine, sugar, and cinnamin. It is absolutely delicious but not thick. Is there any way to thicken it? Thanks.</p>
<p>Why would you thicken it? It’s fine. If there is too much liquid, put it in a strainer and strain some out.</p>
<p>Can’t you just continue cooking it until it thickens?</p>
<p>I dunno. I just follow the recipe. Big help, right? It was interesting reading your post, Cartera, because the charoset I make doesn’t get cooked.</p>
<p>The pyramids are going to fall down.</p>
<p>Agreed, you don’t cook it.</p>
<p>Just a suggestion . . . take some more walnuts and chop (or grind) them practically down to powder, and use that to thicken the charoset.</p>
<p>It certainly doesn’t get cooked. I think the powdered walnut suggestion is good or the strainer. You maybe used very juicy apples. Sugar pulls the juices out of fruits. I’ve never used it in charoset. The wine I use is sweet enough. Also, chopped raisins or dates are often added for sweetness.</p>
<p>I’ve only had it twice -the same neighbor made it - but she definitely cooked it. She brought it to a boil and let it simmer for about 10-15 minutes.</p>
<p>Well, that’s interesting cartera. I’ve never heard of cooked charoset.</p>
<p>I started questioning my memory so I googled it and there are a few references to cooking it, but obviously it is not done often. Really the only reference I could find to cooking it was a reference along the lines of “some communities cook it.” I’m not Jewish so just thought what she did was the way everyone did it. She has since moved away and was in her late 80’s.</p>
<p>Sounds more like applesauce, but there are so many Jewish communities all over the world that it would make sense that there would be all kinds of different traditions.</p>
<p>Sephardic charoset tends to be cooked, but not Ashkenazi.</p>
<p>Question from a walnut allergic Presbyterian: are there nut free versions of charoset, or do the allergic folks just skip that dish?</p>
<p>Missy…just don’t add the nuts.</p>
<p>I personally can’t stand the taste of the stuff and don’t even eat it during the holiday.</p>
<p>“I personally can’t stand the taste of the stuff and don’t even eat it during the holiday.”</p>
<p>Something that can be said of so many different holiday dishes from many different traditions!</p>
<p>
</p>
<p>I’m not exactly sure what you mean by “thick.” If there seems to be too much liquid in it then yes, as others suggested, push it through a strainer.</p>
<p>If there are leftovers, you’ll also notice water settling at the bottom of the container the next day. If so, strain again.</p>
<p>
</p>
<p>Correct, we always made a regular batch and a nut-free batch.</p>
<p>
</p>
<p>:eek:</p>
<p>It’s my kids’ favorite part!</p>
<p>We always had one cooked charoset that my mom made (who is Sephardi) and one non cooked charoset made by an Ashkenazi friend. I definitely liked the cooked one better.</p>
<p>I usually make two kinds of charoset. One is the traditional apple-walnut; I pulse it in the food processor with honey, cinnamon, and a little wine until it’s still a tiny bit chunky but before it becomes mush. This helps keep it from becoming watery; also adding the wine bit by bit . The other is a charoset truffle, made with dried fruits (dates, raisins, cherries or cranberries), pecans, cinnamon, and wine. Pulse in food processor until it becomes thick then form into small balls and roll in a sugar. The second is a great hit and would definitely hold bricks together.</p>
<p>We have relatives that can’t eat nuts, so they use an item that is bought in the nut aisle in the supermarket that is not nuts but has the taste or consistency of nuts. It’s not bad but I like the real nuts better. So our family always makes two, one with nuts and one with imitation nuts.</p>
<p>As far as it being too thin…straining it to drain the juices or adding more fruits or nuts is the way to make it thicker.</p>