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 berries
Bruise the raspberries in a bowl.
Pour the vinegar over the berries and cover tightly.
Let it stand for three days, stirring daily.
Strain and sweeten
Strain through a flannel bag without pressing.
To the strained liquid, add the sugar.
Boil and bottle
Boil for 10 minutes, skimming off any foam.
When cool, bottle and cork tightly.
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
- Supply the main fruit flavour, aroma and colour of the vinegar.
- Vinegar
- Extracts the berry flavour and gives the finished syrup its sharp acidity.
- Sugar
- Sweetens the liquid and balances the sharpness of the vinegar.
The step that matters
Strain without pressing. Pressing the bag forces pulp and small solids through the cloth, which makes the liquid cloudy and can add bitter, muddy flavours. Letting it drip on its own gives a clearer, cleaner result.
“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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