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
Combine 1 pint of vinegar with 3 pints of raspberries in a container.
Let the mixture stand for 2 to 3 days.
Strain and cook
Mash the raspberries and strain the mixture through a cloth.
Add 1 pound of sugar for each pint of vinegar and cook for 20 minutes.
Serve
To serve, mix ½ cup of the raspberry vinegar with ½ cup of water.
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
- Vinegar
- Provides the acidity and tang that carries the raspberry flavor.
- Raspberries
- Supply the fruit flavor, aroma and color that pass into the vinegar.
- Sugar
- Adds sweetness that balances the sharpness of the vinegar.
The step that matters
Let the mixture stand for 2 to 3 days. The raspberries need time to release their juice and flavor into the vinegar. Cutting the standing time short leaves the flavor weak. Mashing and straining afterwards removes the solids so the vinegar stays 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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