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 vinegar
Place the raspberries in a bowl or stone jar.
Pour the vinegar over the raspberries and mash them well.
Let the mixture stand for 24 hours, then strain through a flannel bag.
Pour the liquid over another gallon of fresh raspberries and strain again.
Repeat with a third gallon of fresh raspberries.
Sweeten and bottle
Combine the final liquid with 1 pound of sugar for each pint of vinegar.
Stir until the sugar is melted, then simmer in a water bath.
Skim off any foam until nothing rises to the surface.
Remove from heat, allow to cool, and bottle.
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.
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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 flavor and color of the vinegar.
- Vinegar
- Extracts and carries the raspberry flavor and gives the syrup its sharp acidity.
- White sugar
- Sweetens the finished liquid and balances the vinegar's acidity.
The step that matters
Skim off any foam until nothing rises to the surface. Foam is made of proteins, pectin and fruit solids that rise as the liquid heats. Skimming it thoroughly keeps the bottled syrup clear and less likely to spoil.
“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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