Name: Raspberry Vinegar
Ingredients: 4 quarts red raspberries; vinegar (enough to cover raspberries); 1 pound sugar; 1 pint juice from raspberries; 1 glass of water

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 raspberries

Cover the raspberries with vinegar and let them stand for 24 hours.
Scald and strain the mixture.

Make the syrup

Add 1 pound of sugar to 1 pint of the raspberry juice and boil for 20 minutes.
Bottle the mixture; it is ready for use and will keep for years.

Serve

To serve, mix 1 great spoonful of raspberry vinegar with 1 glass of water.

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.

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

Red raspberries: Provide the main fruit flavour, aroma and colour of the vinegar.
Vinegar: Extracts the fruit flavour from the raspberries and gives the sharp, tangy base.
Sugar: Adds sweetness 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.