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Raspberry Vinegar Syrup

A syrup made by fermenting raspberries with vinegar and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Raspberry and vinegar work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 303 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Raspberry Vinegar Syrup

Ingredients

Directions

Prepare the juice

  1. Clean the raspberries.

  2. Mash them in a pan.

  3. Place the mashed raspberries in a warm spot for 1-2 days until they ferment.

  4. Strain the mixture.

Make the syrup

  1. Pour in the vinegar.

  2. Strain again.

  3. Add the sugar.

  4. Boil until it reaches the 'Pearl' stage.

Alternative jar method

  1. Alternatively, combine 2 lbs. whole raspberries, 1½ pints vinegar, and 2 lbs. sugar in a jar and cover the jar.

  2. Let it sit in a shady place for 10 days.

  3. Filter the mixture.

  4. Add the sugar.

  5. Place the jar in a pan of hot water.

  6. Gently boil.

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.

  1. Raspberry + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together303 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

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

  3. Sugar + raspberrytop 21% of all pairs
    Smell alikelow
    Cooked together3,101 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sugar
Provides sweetness and, once boiled, the thick body of the syrup.
Vinegar
Adds acidity that sharpens the flavor and balances the sugar's sweetness.
Raspberry juice
Supplies the main fruit flavor and aroma of the syrup.

The step that matters

Boiling to the 'Pearl' stage. Boiling drives off water and concentrates the sugar. Stop too early and the syrup stays thin and may spoil; boil too long and it becomes stiff and can crystallize as it cools.

Swap the raspberry

How well each one fits the dish's main ingredients (sugar, vinegar):

  1. Vanillafits better
  2. Strawberryfits better
  3. Pineapplefits about as well
  4. Raspberrythe original

Fit is the average pairing score against sugar, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“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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