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Raspberry Vinegar

A fermented raspberry vinegar made by steeping berries in vinegar, straining, adding sugar, bottling, and diluting before serving.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Raspberry Vinegar

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 fruit

  1. Put raspberries into vinegar and let them stand for 3 to 4 days.

  2. Strain the vinegar through a jelly bag and pour it over the same quantity of raspberries.

  3. Repeat the process in three days.

Sweeten and bottle

  1. To the obtained liquid, add 1 pound of fine sugar for each pound of liquid.

  2. Bottle it and let it stand covered but not tightly corked for a week.

  3. Then cork tightly and store in a cool place.

Serve

  1. Dilute with water when serving.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked 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 fruit flavour and aroma that the vinegar draws out.
Vinegar
Extracts the fruit's flavour and provides the sharp acidity that defines the drink.
Fine sugar
Sweetens the liquid and balances the sharpness of the 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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