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
Prepare the berries
Pick and wash the raspberries.
Place them in an earthen jar.
Pour the vinegar over the berries and let it stand for three days.
Make the syrup
Strain the mixture and add the sugar.
Transfer to a kettle and boil for twenty minutes.
Let it cool and then bottle.
Serve
To use, mix two tablespoons of raspberry vinegar with a glass of water and add a tablespoon of sugar.
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 flavour and colour that the vinegar draws out.
- Vinegar
- Extracts raspberry flavour from the fruit and gives the drink its tartness.
- Sugar
- Balances the acidity of the vinegar and adds sweetness and body.
The step that matters
Letting the berries stand in vinegar for three days. The vinegar must have enough time to draw flavour out of the fruit. Cutting this short leaves the vinegar weak and the flavour thin.
“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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