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
Steep and strain
Mix the raspberries and vinegar in a container.
Let the mixture stand for three days.
Strain the mixture through a flannel bag without pressing.
Add sugar and boil
Add 1 pound of sugar to the resulting juice.
Do not stir; when boiling, quickly stir the sugar until dissolved.
Let the mixture boil for three minutes.
Cool
Let the mixture cool; it tastes better when cooled.
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
- Raspberries
- Provide the main fruit flavor, aroma and color of the vinegar.
- Vinegar
- Extracts the raspberry flavor and gives the syrup its sharp, tangy acidity.
- Sugar
- Adds sweetness that balances the sharp acidity and helps give the syrup body.
The step that matters
Do not stir before boiling, then stir until dissolved. Stirring sugar syrup before it boils can splash sugar onto the pan sides, where it may recrystallize and make the syrup grainy. Stirring once it boils helps the sugar dissolve fully and evenly.
“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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