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
Combine raspberries and vinegar in a large container.
After a few days, mash the raspberries and strain the mixture.
Make the syrup
Add crushed sugar to the strained liquid.
Boil the mixture for 30 minutes, skimming off any foam.
Allow to cool, then bottle the raspberry 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
- Raspberries
- Provide the main fruit flavour and colour, released into the vinegar as they steep and break down.
- Vinegar
- Acts as the sharp base that extracts and preserves the raspberry flavour.
- Sugar
- Sweetens the vinegar and balances its acidity, and helps preserve the finished liquid.
The step that matters
Boil the mixture for 30 minutes, skimming off any foam. Boiling dissolves the sugar fully and drives off some volatile vinegar sharpness, while skimming removes foam formed by fruit proteins and impurities so the vinegar stays clear and tastes clean.
“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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