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Raspberry Vinegar

A fermented raspberry vinegar made by steeping raspberries, sugar, and vinegar, then boiling the juice and serving diluted with water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Raspberry Vinegar

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 raspberries

  1. Cover the raspberries with vinegar and let them stand for 24 hours.

  2. Scald and strain the mixture.

Make the syrup

  1. Add 1 pound of sugar to 1 pint of the raspberry juice.

  2. Boil for 20 minutes and then bottle.

Serve

  1. To serve, add 1 tablespoon of the vinegar to a 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.

  1. 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
Supplies the fruit juice and the bulk of the raspberry flavor.
Vinegar
Provides the sharp acidity that gives the drink its tang and draws out fruit flavor.
Sugar
Adds sweetness that balances the vinegar's sharpness.

The step that matters

Boil for 20 minutes and then bottle. Boiling dissolves the sugar fully into the juice and heats the mixture, which helps the syrup keep well once bottled.

“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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