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
Cover raspberries with vinegar and let stand overnight.
Squeeze through cheesecloth.
Add 1 pint of sugar to 1 pint of juice and boil well.
Skim clean 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.
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
- Red raspberries
- Provide the main fruit flavor and aroma, and most of the juice.
- Vinegar
- Extracts flavor from the raspberries and adds the tart, acidic bite.
- Sugar
- Balances the acidity and, boiled into the juice, thickens the syrup for sweetness.
The step that matters
Boil the juice with sugar well. The mixture must reach a full boil so the sugar dissolves and the syrup thickens and keeps well. Under-boiling leaves a thin, watery syrup that can spoil more easily in storage.
“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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