Name: Raspberry Vinegar
Ingredients: 2 quarts raspberries; 1 quart vinegar; 1 pound sugar

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

Oven, in the book's wordsA hot oven

Ingredients

2 quarts raspberries
1 quart vinegar
1 pound sugar

Directions

Infuse the raspberries

Pour vinegar over raspberries in a stone jar.
Let it stand for 24 hours.
Strain the mixture.
Pour the liquid over fresh raspberries.
Let it stand again for 24 hours.

Sweeten and bottle

Add 1 pound of sugar for every pint of juice.
Put the mixture into a stone jar.
Place the jar in a pot of boiling water for 1 hour.
Skim well.
Bottle the mixture.
Cork the bottle.
Seal tightly.

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.

Vinegar + sugartop 15% of all pairs

Smell alikemoderate

Cooked 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 flavour and colour that the vinegar draws out.
Vinegar: Extracts the raspberry flavour and acts as the preserving acid in the syrup.
Sugar: Sweetens the vinegar and balances its sharp acidity.