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
Place the raspberries in a jar and cover them with vinegar.
Let them sit for 24 hours.
Scald and strain the mixture, discarding the solids.
Make the syrup
Add 1 pound of sugar to the 1 pint of juice and boil for 20 minutes.
Bottle the mixture once cooled.
It will keep for years.
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 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 flavor and color, and release their juice into the vinegar.
- Vinegar
- Extracts the raspberry flavor and gives the finished drink its tart acidity.
- Sugar
- Sweetens the juice and thickens it into a syrup as it boils.
The step that matters
Boil the juice with sugar for 20 minutes. Boiling dissolves the sugar fully and concentrates the syrup, which helps it keep. Too short a boil leaves a thinner syrup that may spoil sooner.
“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.
More raspberry vinegar recipes
You might also like
Sugar Vinegar20 recipes
Vegetable Soup350 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.