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Rarspberry Vinegar

A preserved raspberry vinegar made by steeping raspberries in vinegar, then sweetening with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Rarspberry Vinegar

Ingredients

Directions

Steep the fruit

  1. Place the raspberries in a stone jar and cover them with vinegar.

  2. Set the jar in a cool place for 3 to 4 days.

Strain and cook

  1. Strain the mixture through a jelly bag.

  2. In a pot, combine 2 lbs of sugar with the strained juice.

  3. Boil for about 20 minutes, or until slightly thickened.

Bottle

  1. Bottle the vinegar and cork it. No sealing is required.

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.

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

Raspberries
Provide the main fruit flavor and color of the vinegar.
Vinegar
Draws out the raspberry flavor and adds the sharp acidity that defines the finished vinegar.
Sugar
Balances the sharpness of the vinegar and adds sweetness as the syrup cooks.

The step that matters

Boiling the strained syrup. Boiling concentrates the sugar and juice into a slightly thickened syrup. Stopping too early leaves the vinegar thin and watery, while boiling too long can make the flavor harsh and overly concentrated.

“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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