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 the raspberries
Place 2 quarts of fresh raspberries in a stone vessel.
Pour 1 quart of vinegar over the raspberries.
Let the mixture stand for 24 hours.
Strain the mixture through a sieve.
Pour the liquid over another 2 quarts of fresh raspberries.
Let it infuse for 1 day.
Strain it a second time.
Sweeten and bottle
Add 1 pound of loaf sugar to every pint of juice, breaking up the sugar to help it dissolve.
Combine the mixture in a stone jar and cover it tightly.
Place the jar in a pot of boiling water.
Keep the water at a rolling boil for 1 hour.
Skim off any scum.
Once cooled, bottle the vinegar.
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
- Fresh raspberries
- Supply the main fruit flavor and aroma that the vinegar draws out.
- Vinegar
- Extracts the raspberry flavor and gives the finished liquid its sharp acidity.
- Loaf sugar
- Sweetens the liquid and balances the sharpness of the vinegar.
The step that matters
Add the sugar in broken pieces. Sugar dissolves only when its surface meets the liquid, so breaking up the loaf sugar speeds dissolving and keeps undissolved grains from settling in the finished vinegar.
“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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