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
Cover raspberries with vinegar and let them sit for about a week, stirring daily.
Strain the fruit and measure the liquid.
Make the syrup
For each pint of liquid, add 1 pound of sugar.
Boil the mixture for about 30 minutes until it thickens to a syrup.
Bottle
Bottle the vinegar and cork it once it has cooled.
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
- Raspberries
- Provide the main fruit flavor and aroma that infuse into the vinegar.
- Vinegar
- Extracts the fruit flavor and adds the sharp acidity that defines the finished vinegar.
- Sugar
- Balances the acidity and, as it boils, thickens the liquid into a syrup.
The step that matters
Boil until it thickens to a syrup. Sugar must dissolve fully and the liquid must reduce enough to thicken into syrup. Boiling too briefly leaves it thin and watery, while overboiling can make it too thick and sticky once cooled.
“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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