Name: Raspberry Vinegar
Ingredients: 4 quarts red raspberries; vinegar (enough to cover raspberries); 1 pound sugar; 1 pint juice from raspberries

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

4 quarts red raspberries
vinegar (enough to cover raspberries)
1 pound sugar
1 pint juice from raspberries

Directions

Prepare the juice

Place the raspberries in a container and cover with vinegar. Let them sit for 24 hours.
Scald and strain the mixture to extract the juice.

Make the syrup

In a pot, combine 1 pint of the raspberry juice with 1 pound of sugar. Boil the mixture for 20 minutes.

Bottle

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.

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

Red raspberries: Provide the main fruit flavour, aroma and deep red colour of the vinegar.
Vinegar: Adds sharp acidity and draws the raspberry flavour out of the fruit.
Sugar: Adds sweetness that balances the sharpness of the vinegar and gives body to the syrup.

“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.