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Raspberry Vinegar

A vinegar infused with raspberries, sweetened with sugar.

From an old cookbook · modernised transcription
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Raspberry Vinegar

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

Infuse the raspberries

  1. Place 1 quart of ripe red raspberries in a bowl.

  2. Pour 1 quart of strong-flavored vinegar over the raspberries and let it stand for 24 hours.

  3. Strain the mixture through a bag.

  4. Pour the liquid over another quart of fresh raspberries and strain again.

  5. Repeat with a third quart of fresh raspberries.

Sweeten and bottle

  1. Sweeten the final liquid with pounded loaf sugar to taste.

  2. Refine and bottle the raspberry vinegar.

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.

  1. 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

Ripe red raspberries
Provide the main raspberry flavor and aroma that the vinegar takes on during steeping.
Strong flavored vinegar
Extracts and carries the raspberry flavor and gives the finished drink its acidity.
Pounded loaf sugar
Adds sweetness to balance the sharpness of the vinegar.

The step that matters

Repeated straining over fresh raspberries. Each pass with fresh fruit builds flavor, but the liquid must be strained well so no pulp or seeds remain to cloud or spoil the vinegar.

“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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