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
Layer raspberries and sugar in an earthen pan, alternating layers.
Let the mixture stand for 3 days.
Stir once daily with a wooden spoon.
Add the Burgundy vinegar and stir well.
Cook and strain
Transfer the mixture to a clean preserving pan.
Heat over a charcoal fire until boiling.
Strain through a jelly bag into a clean earthen pot.
Boil a large kettle of water.
Place the pot with syrup in the boiling water for 2 hours.
If not sweet enough, adjust sweetness with fine loaf sugar to taste.
Cool and bottle
Let it cool.
Bottle in 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 colour, and release juice as they stand in sugar.
- Powdered sugar
- Draws water out of the fruit and sweetens, forming the base syrup.
- Burgundy vinegar
- Adds acidity that sharpens the flavour and balances the sweetness.
The step that matters
Standing the fruit in sugar for 3 days. Sugar draws juice out of the raspberries through osmosis, so the mixture must stand long enough and be stirred daily to dissolve the sugar evenly and extract the juice before cooking.
“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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