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
Combine raspberries and vinegar in a large container and let sit for 1 day.
Strain the mixture to extract the juice.
For each pint of juice, add 1 pound of sugar.
Boil the mixture for 30 minutes.
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
- Raspberries
- Provide the main fruit flavor and the juice that forms the base of the syrup.
- Vinegar
- Adds acidity that sharpens the fruit flavor and helps extract juice from the berries.
- Sugar
- Sweetens the mixture and, once boiled, thickens it into a syrup while preserving it.
The step that matters
Boil the mixture for 30 minutes. Boiling concentrates the juice and dissolves the sugar fully, giving a syrup that thickens and keeps well. Too short a boil leaves it thin and more prone to spoiling.
“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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