Why it works: White wine and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,776 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Raspberry Vinegar
Ingredients
Directions
Steep the fruit
Pour the vinegar over the raspberries in a stone jar and cover the jar.
Stir the fruit once every day for about 5 days.
Strain the mixture through a jelly bag.
Make the syrup
Boil the juice, adding 1 cup of sugar for every cup of juice, and skim off any scum that rises.
Cook until it reaches a syrup consistency.
Bottle
Bottle the syrup, cork the bottle and seal the 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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White wine + vinegartop 11% of all pairsSmell alikemoderateCooked together1,776 recipes
Shared aroma: beta-damascenone (apple, rose).
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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
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White wine + sugartop 30% of all pairsSmell alikelowCooked together2,586 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.
- White wine vinegar
- Extracts the fruit flavour and adds the sharp acidity that balances the sweetness.
- Sugar
- Sweetens the syrup and thickens it as the juice cooks down.
The step that matters
Cook until it reaches a syrup consistency. Sugar concentrates as water evaporates, so stopping too early leaves a thin syrup that may spoil, while overcooking makes it too thick. Skimming scum keeps the syrup clear.
“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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