Name: Raspberry Vinegar
Ingredients: 1 pound raspberries; 1 pint vinegar; ½ pound loaf sugar

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

1 pound raspberries
1 pint vinegar
½ pound loaf sugar

Directions

Prepare and steep

Wash the raspberries in an earthen bowl.
Add 1 pint of vinegar to the fruit and cover.
Let it stand for 2 to 3 days.

Strain and sweeten

Press the mixture through a jelly bag.
For every pint of liquid, add ½ pound of loaf sugar.

Boil and bottle

Boil the mixture and skim off any foam.
Boil gently for 5 minutes.
Remove from heat, cool, and bottle.

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.

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

Raspberries: Supply the main fruit flavour and colour of the vinegar.
Vinegar: Extracts the fruit flavour and gives the finished drink its sharp, tangy taste.
Loaf sugar: Sweetens the liquid and balances the vinegar's acidity.

“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.