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Raspberry Vinegar

A preserved raspberry vinegar made by steeping raspberries in vinegar, then sweetening with sugar and raspberry juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Raspberry Vinegar

Why it works: Vinegar and raspberry 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

Ingredients

Directions

Prepare the juice

  1. Place raspberries in a container and cover with vinegar. Let stand for 24 hours.

  2. Scald the mixture and strain to obtain the juice.

Make the syrup

  1. In a pot, combine 1 pint of sugar with 1 pint of raspberry juice. Boil for 20 minutes.

  2. Bottle the mixture. It is ready for use and will keep for years.

Serve

  1. To serve, add a large spoonful to 1 glass of water.

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 + raspberrytop 15% of all pairs
    Smell alikemoderate
    Cooked together303 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Vinegar + sugartop 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

Red raspberries
Provide the main flavour and the juice that forms the base of the syrup.
Vinegar
Extracts the raspberry flavour and adds the sharp acidity that defines the drink.
Sugar
Sweetens the concentrate and, when boiled, thickens it into a syrup that helps it keep.

The step that matters

Boiling the juice with sugar. Boiling for the full 20 minutes dissolves the sugar completely and concentrates the syrup. This thickens it and reduces the water content, which helps the mixture keep well once bottled.

Swap the raspberry

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

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

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