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Raspberry Vinegar

A preserved raspberry vinegar made by steeping raspberries in cider vinegar, sweetened with sugar, then boiled and bottled.

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

Macerate

  1. Place raspberries in an earthen jar or crock.

  2. Cover with pure cider vinegar and let stand for 3 days, stirring occasionally with a wooden spoon.

  3. Strain through a jelly bag.

Make the syrup

  1. Add 1 pound of granulated sugar for each pint of juice.

  2. Put in a porcelain-lined kettle and bring to a boil.

  3. Bottle and seal while hot.

  4. Keep in a cool, dry place.

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 raspberries
Provide the main fruit flavor and the juice that gives the vinegar its color and body.
Pure cider vinegar
Extracts the raspberry flavor and adds the sharp acidity that defines the finished vinegar.
Granulated sugar
Balances the acidity with sweetness and helps preserve the finished syrup.

The step that matters

Bring the juice and sugar to a boil. Boiling dissolves the sugar fully into the juice and heats the mixture enough to help it keep. Sealing the bottles while hot then helps create a closed, preserved product.

“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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