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 ↓
Raspberry Vinegar
Ingredients
Directions
Infuse the raspberries
Pour the vinegar over the raspberries and let it stand overnight.
Strain the mixture through a bag.
Add another pint of raspberries and let it stand for one day.
Strain it again.
Sweeten and heat
For each pint of liquid, add 1 pound of sugar.
Put the mixture into a jar and place the jar in a pan of boiling water for 30 minutes.
Bottle
Once cooled, bottle the raspberry vinegar.
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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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
- English raspberries
- Provide the main fruit flavour and aroma that the vinegar draws out.
- White wine vinegar
- Extracts the raspberry flavour and gives the sharp acidity that defines the final drink.
- Sugar
- Adds sweetness that balances the sharpness of the vinegar.
The step that matters
Heating the jar in boiling water. Sugar must fully dissolve into the strained liquid, and the gentle, prolonged heat of the water bath helps the syrup blend evenly and stay stable once bottled. Too little heat or time may leave the sugar undissolved or the mixture less stable.
“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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