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Raspberry Vinegar

A homemade raspberry vinegar made by fermenting raspberries with cider vinegar and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Raspberry Vinegar

Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Raspberry Vinegar

Ingredients

Directions

Prepare the infusion

  1. Place 5 pounds of raspberries and all the cider vinegar in a 4‑gallon crock.

  2. Add 5 pounds of fresh raspberries to another clean 4‑gallon crock.

  3. Tie a strainer over the second crock.

  4. Pour the contents of the first crock into the strainer.

  5. Let the mixture drain until the next morning.

  6. Discard the drained fruit and repeat the process for a total of four days.

  7. Pour the contents of the second crock into a clean crock.

  8. Let it sit for several hours or until the next day.

Make the syrup

  1. Measure the vinegar.

  2. Add 1 pound of crushed sugar for every pint of vinegar.

  3. Simmer the mixture in a preserving kettle.

  4. Skim off any foam as needed.

Bottle and seal

  1. Fill the bottles while the mixture is hot.

  2. Cork the bottles.

  3. Seal the bottles.

  4. Soak the corks in hot water.

  5. Insert the soaked corks firmly into the bottles.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Cider + sugartop 27% of all pairs
    Smell alikelow
    Cooked together3,308 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Red or black raspberries
Provide the main flavor and fruit juice that gives the vinegar its color and taste.
Cider vinegar
Extracts the raspberry flavor and provides the sharp acidity that defines the finished vinegar.
Sugar
Sweetens the sharp vinegar and balances its acidity in the final syrup.

The step that matters

Skim off any foam as needed. Foam forms as the mixture simmers and can cloud the vinegar or carry impurities. Removing it keeps the finished liquid clear and clean-tasting.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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