Skip to main content
Drink

Raspberry Vinegar

A fermented raspberry vinegar made by steeping raspberries in vinegar, straining, adding sugar, and boiling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓
Raspberry Vinegar

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

Infuse the raspberries

  1. Place 2 quarts of raspberries in a stone or china vessel.

  2. Pour 1 quart of vinegar over the raspberries and let it stand for 24 hours.

  3. Strain the mixture through a sieve.

  4. Pour the liquid over 2 quarts of fresh raspberries and let it stand for another 24 hours.

  5. Strain the mixture again.

Sweeten and heat

  1. Add 1 pound of sugar to each pint of juice.

  2. Break up the sugar and let it dissolve in the liquid.

  3. Transfer the mixture to a stone jar.

  4. Cover the jar closely.

  5. Place the jar in a kettle of boiling water.

  6. Keep boiling briskly for 1 hour.

  7. Remove the scum.

Cool and bottle

  1. Allow the mixture to cool.

  2. Bottle the vinegar.

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.

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.

  1. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

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

  2. Apple + vinegartop 16% of all pairs
    Smell alikemoderate
    Cooked together1,884 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  3. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

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

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Ripe red raspberries
Provide the main fruit flavor and color that the vinegar carries.
Strong apple vinegar
Extracts the fruit's flavor and gives the syrup its sharp acidity.
Loaf sugar
Sweetens the sharp vinegar and helps preserve the finished syrup.

The step that matters

Keep boiling briskly for 1 hour. The jar must stay fully submerged in steadily boiling water so the contents heat evenly and stay preserved. A weak simmer can leave the mixture under-heated and spoilage-prone.

Swap the apple

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

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

Fit is the average pairing score against vinegar, sugar. 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.

More raspberry vinegar recipes

Syrup 9Drink 6Water 3 See all 269 →

You might also like

Apple WaterApple Water81 recipesSugar VinegarSugar Vinegar20 recipesVegetable SoupVegetable Soup350 recipesBrown Coffee with EggBrown Coffee with Egg175 recipes