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
Steep the raspberries
Place the raspberries in a large jar and pour the vinegar over them until covered.
Cover the jar tightly and let it sit in a cool place for 7 to 8 days.
Afterward, strain the mixture through a jelly bag to collect the liquid without pressing.
Make the syrup
Add 1 lb of sugar to the juice for each pint of juice.
Boil the syrup over a clear fire for 12 to 14 minutes, stirring occasionally.
Bottle and store
Once cooled, pour the syrup into bottles.
Cover the bottles with perforated paper.
Store in a cool, dry place.
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
- Ripe raspberries
- Provide the main fruit flavor and color for the vinegar.
- White vinegar
- Extracts the raspberry flavor and adds the sharp acidity that defines the finished drink.
- Sugar
- Sweetens the juice and, once boiled, thickens it into a syrup.
The step that matters
Do not press the jelly bag. Squeezing the bag forces cloudy pulp and solids into the juice, making the syrup murky and less clear. Letting the liquid drip on its own keeps it clear.
“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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