Why it works: Vinegar and sugar 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
Extract the juice
Mash the raspberries in a brown pan to extract the juice and let them stand overnight.
Pour off the juice as clear as possible.
Mix equal quantities of raspberry juice and vinegar, using three pints of the mixture.
Make the syrup
Clarify the sugar as directed in the reference recipe.
Boil the clarified sugar until it reaches nearly barley sugar consistency.
Add the raspberry-vinegar mixture to the boiling sugar and boil for five minutes, skimming well.
Finish and bottle
Strain the mixture through a bag, then let it cool.
Bottle the cooled vinegar and cork it tightly.
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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Vinegar + sugartop 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
- Fine ripe raspberries
- Provide the main flavour and colour, with their juice forming half the base.
- Best vinegar
- Adds sharp acidity that balances the sweetness and preserves the fruit flavour.
- Lump sugar
- Sweetens the vinegar and, when boiled, thickens it into a syrup.
The step that matters
Boiling the sugar to nearly barley sugar consistency. Sugar cooked this far is very hot and changes quickly, so it can scorch or over-thicken. Taking it just to this stage gives a syrup that sets properly when the juice and vinegar are added and boiled, while skimming removes impurities.
“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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