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Raspberry Vinegar

A homemade vinegar made by steeping raspberries in cider vinegar, sweetened with sugar, then boiled and bottled.

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

Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Raspberry Vinegar

Ingredients

Directions

Make the syrup

  1. Cover red raspberries with good cider vinegar and let it stand for 24 hours.

  2. Scald and strain the mixture.

  3. Add 1 pound of sugar for every pint of juice.

  4. Boil for 20 minutes.

Bottle and serve

  1. Bottle and cork tightly; it will keep for years.

  2. To serve, add a large spoonful to a glass of cold 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.

  1. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

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

  3. Cider + sugartop 27% of all pairs
    Smell alikelow
    Cooked together3,308 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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 flavor and the juice that forms the base of the vinegar.
Good cider vinegar
Extracts the raspberry flavor and adds the sharp acidity that defines the drink.
Sugar
Sweetens the tart vinegar and, when boiled, thickens the syrup and helps preserve it.

The step that matters

Boil for 20 minutes. Boiling dissolves the sugar fully and thickens the syrup into a stable concentrate. Under-boiling leaves it thin and more prone to spoiling in storage.

“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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