Skip to main content
Drink

Red Raspberry Vinegar

A vinegar made by fermenting red raspberries with cider vinegar and sugar.

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

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 ↓

Red Raspberry Vinegar

Ingredients

Directions

First infusion

  1. Combine 2 quarts of red raspberries and 1 quart of cider vinegar in a container.

  2. Let it stand for 2 days.

Second infusion

  1. Strain the mixture and add 2 more quarts of raspberries.

  2. Let it stand for another 2 days.

  3. Strain again.

Sweeten and bottle

  1. For every 1 pint of juice, add 1 pint of sugar and boil for 5 minutes.

  2. Bottle the mixture.

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. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Cider + sugartop 27% of all pairs
    Smell alikelow
    Cooked 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
Supply the fruit flavour, aroma and colour that the vinegar draws out.
Cider vinegar
Extracts flavour from the fruit and adds the sharp acidity that defines the syrup.
Sugar
Sweetens the sharp vinegar and, once boiled, helps preserve the syrup.

The step that matters

Boiling the juice with sugar. The juice and sugar must boil for the full 5 minutes so the sugar dissolves completely and the syrup thickens. Sugar also binds water and reduces spoilage, so a short or weak boil leaves a less stable syrup.

“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.

You might also like

Raspberry VinegarRaspberry Vinegar214 recipesSugar VinegarSugar Vinegar20 recipesApple CiderApple Cider11 recipesVegetable SoupVegetable Soup350 recipes