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
Macerate
Pour 1 quart of vinegar over 4 quarts of red raspberries.
Allow to stand for 3 days.
Strain and sweeten
Strain the mixture.
Add 1 pint of sugar to each pint of juice.
Boil and bottle
Boil for 20 minutes.
Bottle tightly.
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
- Vinegar
- Acidity that extracts raspberry flavor and preserves the finished syrup.
- Red raspberries
- Provide the main fruit flavor and the juice that forms the base.
- Sugar
- Sweetness that balances the sharpness of the vinegar and the fruit.
The step that matters
Add the sugar to each pint of juice. Sugar must be measured against the strained juice so the balance of sweetness and acidity is right. Boiling afterward dissolves the sugar fully and helps the syrup keep.
“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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