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 the vinegar
Fill a jar with red raspberries picked from the stalks.
Pour in enough vinegar to cover the raspberries completely.
Let it stand for ten days.
Strain the mixture through a sieve without pressing the berries.
Make the syrup
To every pint of the liquid, add 1 pound of loaf sugar.
Boil the mixture like other syrups, skimming off any foam.
Bottle the syrup when it is cold.
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
- Red raspberries
- Provide the main fruit flavour and colour in the infused vinegar.
- Vinegar
- Extracts and carries the raspberry flavour, and adds sharp acidity to the finished syrup.
- Loaf sugar
- Sweetens the liquid and thickens it into a syrup when boiled.
The step that matters
Strain without pressing the berries. Pressing the raspberries forces out pulp and solids, which can make the syrup cloudy and less clear. Letting the liquid drip through keeps the finished syrup clear.
“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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