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 ↓
Sweet Raspberry Vinegar
Ingredients
Directions
Infuse
Pour the vinegar over the raspberries and let it sit for 24 hours.
Strain the mixture through a flannel bag.
Sweeten and boil
Add 1 pound of sugar for each pint of juice.
Boil the mixture for 20 minutes.
Bottle
Bottle the vinegar 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.
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 flavour and aroma, and the juice that makes up the vinegar.
- Vinegar
- Adds sharp acidity that extracts the fruit flavour and balances the sweetness.
- Sugar
- Sweetens the tart vinegar and rounds out its acidity.
The step that matters
Add the sugar by the juice measure. The sugar must be measured against the strained juice, not the raspberries. Too little sugar leaves the vinegar sharp, and too much makes it cloying and syrupy once boiled.
“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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