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 the raspberries
Fill a crock with raspberries.
Pour 1 cup of vinegar over the raspberries.
Let stand for 2 days.
Drain the mixture through a jelly bag without squeezing.
Repeat the process with the same quantity of raspberries and the juice obtained.
Use fresh raspberries a third time.
Drain the juice well.
Make the syrup
Measure the juice and add an equal amount of sugar.
Place in a preserving kettle over heat.
Bring to a boil.
Let simmer while skimming off any foam.
Bottle
Pour into clean, hot bottles.
Cork tightly and seal the corks.
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
- Supply the main fruit flavour and colour that the vinegar draws out.
- Vinegar
- Extracts the fruit flavour and adds the sharp acidity that defines the drink.
- Sugar
- Balances the sharp vinegar with sweetness and gives the syrup body.
The step that matters
Drain the mixture without squeezing the jelly bag. Squeezing forces fine pulp and sediment through the bag, which clouds the juice and can make the finished vinegar cloudy and gritty. Letting gravity do the work keeps it clear.
“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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