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Raspberry Vinegar

A fermented raspberry vinegar made by steeping berries in vinegar, then boiling with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Raspberry Vinegar

Why it works: Raspberry and vinegar work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 303 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Raspberry Vinegar

Ingredients

Directions

Infuse the berries

  1. Place the raspberries in a jar and cover them with vinegar.

  2. Set the jar in a cool place for 24 hours.

  3. The next day, add more berries until the vinegar covers them.

Extract the juice

  1. Set the jar in a kettle of water.

  2. Bring the water to a scald.

  3. Strain the juice through a flannel.

Make the syrup

  1. For every pint of juice, add 1 pound of sugar.

  2. Heat the juice and sugar to boiling point in a porcelain kettle, removing scum as necessary.

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. Raspberry + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together303 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Raspberry + sugartop 21% of all pairs
    Smell alikelow
    Cooked together3,101 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raspberries
Provide the main flavour and colour of the vinegar and juice.
Vinegar
Extracts and preserves the raspberry flavour from the fruit.
White sugar
Sweetens the juice and balances the sharpness of the vinegar.

The step that matters

Heat the juice and sugar to boiling point. Sugar must fully dissolve and the mixture must reach a full boil so the syrup is stable and skimmed of scum. Stirring and watching the heat prevents scorching on the bottom of the kettle.

Swap the raspberry

How well each one fits the dish's main ingredients (sugar, vinegar):

  1. Vanillafits better
  2. Strawberryfits better
  3. Pineapplefits about as well
  4. Raspberrythe original

Fit is the average pairing score against sugar, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“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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