Name: Raspberry Vinegar
Ingredients: 6 quarts raspberries; 3 quarts vinegar; 9 pounds sugar

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

6 quarts raspberries
3 quarts vinegar
9 pounds sugar

Directions

Macerate

Combine raspberries and vinegar in a large container.
Let the mixture stand for 24 hours.

Extract and sweeten

Squeeze the berries to extract the juice.
Add sugar to the juice and stir until dissolved.

Scald and bottle

Scald the mixture and then bottle it.

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.

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 fruit flavour and colour, and the juice that is extracted from them.
Vinegar: Extracts flavour from the berries and gives the finished syrup its sharp acidity.
Sugar: Sweetens the juice and balances the acidity, and helps preserve the finished liquid.

“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.