Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓
Raspberry Vinegar
Ingredients
Directions
Steep the raspberries
Place the raspberries in a stone jar and add the cider vinegar.
Let the mixture stand for 1-2 days.
Strain the mixture and measure 1 pint of the juice.
Sweeten and bottle
Add 1 pound of sugar to the juice and boil for 10 minutes.
Bottle the mixture while hot.
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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Cider + vinegartop 6% of all pairsSmell alikemoderateCooked together3,431 recipes
Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).
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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
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Cider + sugartop 27% of all pairsSmell alikelowCooked together3,308 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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 flavor and the deep red color of the vinegar.
- Cider vinegar
- Extracts the raspberry flavor and gives the sharp acidity that defines the finished vinegar.
- Sugar
- Adds sweetness that balances the sharp vinegar and helps the finished mixture keep.
The step that matters
Boil the juice with the sugar for 10 minutes. The sugar must fully dissolve and the boil must run the full time. This thickens the mixture into a stable syrup and drives off excess raw vinegar sharpness. Stopping early leaves a thin, harsher and less stable product.
“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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