Why it works: Vinegar and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Fruit Juice
Ingredients
Directions
Make the juice
Pour vinegar over the fruit and let it stand for 2 days and nights.
Boil the mixture, then strain it.
Add 1 pint or more of sugar and boil again.
Bottle the juice like grape juice.
Serve
To serve, mix a spoonful of the juice into a tumbler of water and sweeten to taste.
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.
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.
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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Raspberries
- Provide the main fruit flavor and color for the juice.
- Vinegar
- Extracts and sharpens the fruit flavor, giving the juice its tang.
- Sugar
- Sweetens the juice and balances the vinegar's acidity.
“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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