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.
Add the Burgundy vinegar and stir well.
Heat and strain
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 and bottle
Boil a large kettle of water.
Place the pot with syrup in the boiling water.
Boil for 2 hours.
If not sweet enough, add line loaf sugar to taste.
Let it cool.
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 fruit flavour and aroma of the vinegar.
- Powdered sugar
- Draws juice from the raspberries and sweetens the finished vinegar.
- Burgundy vinegar
- Provides the sharp acidity that balances the sweetness and preserves the fruit.
The step that matters
Boil for 2 hours in a water bath. Gentle, sustained heating in a water bath keeps the syrup from scorching over the open charcoal fire and lets the flavours meld. Boiling it directly would risk burning and a harsh, cooked taste.
“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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