Name: Very Fine Raspberry Vinegar
Ingredients: very ripe raspberries, freed from their stalks; pale white wine vinegar; good sugar, roughly powdered

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 ↓

Very Fine Raspberry Vinegar

Ingredients

very ripe raspberries, freed from their stalks
pale white wine vinegar
good sugar, roughly powdered

Directions

Fill glass jars or large wide-necked bottles with raspberries and cover them with vinegar.
Let them infuse for 7 to 10 days, or drain the vinegar after 4 to 5 days.
Strain the fruit through a hair sieve over a deep dish to collect the juice.
Replace the fruit in the bottles and pour the vinegar back over them.
Change the fruit again after 2 to 3 days and drain the vinegar.
Pass the vinegar through a jelly bag or thick linen cloth.
Boil the vinegar gently for 4 to 5 minutes with an equal weight of sugar.
Remove any scum that rises during boiling.
Bottle the syrup the following day.

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.

White wine + vinegartop 11% of all pairs

Smell alikemoderate

Cooked together1,776 recipes

Shared aroma: beta-damascenone (apple, rose).
Vinegar + sugartop 15% of all pairs

Smell alikemoderate

Cooked together20,806 recipes

Shared aroma: beta-damascenone (apple, rose).
White wine + sugartop 30% of all pairs

Smell alikelow

Cooked together2,586 recipes

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