Why it works: Sugar and vinegar 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
Prepare the juice
Mash the raspberries in a pan using a large wooden spoon or masher.
Strain the juice through a jelly bag.
Make the syrup
Add 1 pound of loaf sugar to each pint of juice and mix well.
Add 1 quart of vinegar and stir until the sugar dissolves.
Place the mixture in a preserving kettle over the fire and bring to a boil for 1-2 minutes, skimming off any foam.
Bottle
Once cooled, bottle and cork it well for storage.
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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Sugar + vinegartop 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 fruit flavour and colour, and their juice forms the base of the vinegar.
- Loaf sugar
- Adds sweetness and body, balancing the sharpness of the vinegar.
- Vinegar
- Supplies acidity that sharpens the flavour and helps preserve the mixture.
The step that matters
Dissolving the sugar before boiling. Stirring until the sugar fully dissolves ensures an even sweetness throughout. Undissolved sugar can crystallise later and leave the syrup gritty.
“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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