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Raspberry Vinegar

A fermented raspberry vinegar made by steeping raspberries in vinegar, adding fresh raspberries, and sweetening with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Raspberry Vinegar

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 ↓

Raspberry Vinegar

Ingredients

Directions

Infuse the raspberries

  1. Combine 4 quarts of ripe raspberries with 1 quart of vinegar.

  2. Let sit for 24 hours.

  3. Strain the mixture through cheesecloth.

  4. Add 4 quarts of fresh raspberries to the strained liquid.

  5. Let sit for another 24 hours.

  6. Strain out the juice again.

Sweeten and bottle

  1. For every 2 cups of juice, add 2 cups of sugar.

  2. Boil for 20 minutes.

  3. Pour into bottles.

  4. Cork when cool.

  5. Dilute with 3 parts water.

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. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked 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 flavour and colour, and their juice forms the base of the vinegar.
Vinegar
Extracts and preserves the raspberry flavour, adding acidity that gives the syrup its tang.
Sugar
Sweetens the juice and balances the sharpness of the vinegar.

“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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