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
Make the vinegar
Combine raspberries and vinegar in a large container and let sit for 24 hours or longer.
Extract the juice and let it sit overnight.
Pour off the clear juice, add sugar, and bring to a boil.
Bottle
Once cool, bottle and cork the mixture.
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 fruit flavour and aroma that the vinegar takes on during steeping.
- Vinegar
- Extracts and carries the raspberry flavour and adds the sharp acidity.
- Sugar
- Sweetens the mixture and balances the sharpness of the vinegar.
The step that matters
Pour off the clear juice before adding sugar. Juice left cloudy with pulp or sediment will stay murky and may ferment or spoil faster. Pouring off the clear liquid first keeps the syrup clear and stable. Boiling after the sugar is added helps it dissolve fully.
“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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