Why it works: White wine and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,776 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Red Raspberry Vinegar
Ingredients
Directions
Infuse
Pour the white wine vinegar over the raspberries.
Mash the berries with a spoon.
Let the mixture stand overnight.
Strain and sweeten
Strain through a jelly bag.
For each pint of liquid, add 1 pound of loaf sugar.
Boil and bottle
Boil for 5 minutes, skim off any foam, and bottle.
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.
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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White wine + vinegartop 11% of all pairsSmell alikemoderateCooked together1,776 recipes
Shared aroma: beta-damascenone (apple, rose).
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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
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White wine + sugartop 30% of all pairsSmell alikelowCooked together2,586 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
- White wine vinegar
- Provides the acidity that gives the syrup its sharp, tangy character and helps preserve it.
- Raspberries
- Supply the main fruit flavour and colour, and their juice forms the base of the liquid.
- Loaf sugar
- Sweetens the vinegar and, once boiled, thickens it into a syrup while helping it keep.
The step that matters
Boil for 5 minutes and skim. Boiling dissolves the sugar fully and concentrates the mixture, while skimming removes foam formed from fruit proteins and pulp so the vinegar stays clear and keeps well.
“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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