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
Macerate the fruit
In an earthen pan, layer raspberries and sugar, repeating until all are used.
Let the mixture stand for 3 days, stirring once daily with a wooden spoon.
Make the vinegar
Add Burgundy vinegar and stir well.
Heat the mixture in a clean preserving pan over a charcoal fire until boiling.
Strain through a jelly bag into a clean earthen pot.
Boil a large kettle of water and place the pot with syrup in it, boiling for 2 hours.
If needed, sweeten to taste with fine loaf sugar.
Allow to cool, then transfer to dry pint bottles.
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 flavour and aroma, and release juice that becomes the base of the vinegar.
- Powdered sugar
- Draws juice out of the raspberries and helps preserve the fruit during the standing period.
- Burgundy vinegar
- Adds acidity and tang that balances the sweetness and carries the raspberry flavour.
The step that matters
Standing the fruit with sugar for 3 days. Sugar draws juice out of the raspberries through osmosis, and the fruit must be stirred daily so the sugar dissolves evenly and the mixture does not spoil before the vinegar is added.
“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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