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Kaspberry Vinegar

A syrup made by infusing red raspberries in vinegar, sweetened with sugar, and boiled.

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

Kaspberry Vinegar

Ingredients

Directions

Steep the raspberries

  1. Fill a jar with red raspberries picked from the stalks.

  2. Pour in enough vinegar to cover the raspberries.

  3. Let it stand for ten days.

  4. Strain the mixture through a sieve without pressing the berries.

Make the syrup

  1. For every pint of liquid, add 1 pound of loaf sugar.

  2. Boil the mixture like other syrup, skimming off any foam.

  3. Bottle the syrup when it is cold.

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.

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

Red raspberries
Provide the main fruit flavour and colour for the vinegar and syrup.
Vinegar
Extracts the fruit flavour from the berries and gives the final drink its tartness.
Loaf sugar
Sweetens the liquid and, once boiled, thickens it into a syrup.

The step that matters

Boil the mixture like other syrup, skimming off any foam. Sugar syrup must be boiled to dissolve the sugar fully and to reach a stable consistency. Skimming removes foam and impurities, which keeps the syrup clear and prevents spoilage during storage.

“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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