Name: Raspberry Vinegar
Ingredients: 1 quart good vinegar; 3 quarts ripe berries; 3 quarts fresh berries; 1 pint white 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 quart good vinegar
3 quarts ripe berries
3 quarts fresh berries
1 pint white sugar

Directions

Infuse the berries

Pour 1 quart of vinegar over 3 quarts of ripe berries in an earthen vessel.
Let it stand for 24 hours.
Strain the liquid and pour it over 3 quarts of fresh berries.
Let it stand for another 24 hours.

Sweeten and bottle

Strain again and add 1 pint of white sugar to each pint of juice.
Boil for 20 minutes.
Bottle when cold.

Serve

To serve, mix 1 part raspberry vinegar with 4 parts ice 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.

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

Vinegar: Provides the acidity that extracts and preserves the raspberry flavour in the syrup.
Ripe berries: Supply the main raspberry flavour and colour as their juice releases into the vinegar.
Fresh berries: Refresh the infusion with more fruit flavour and colour during the second soak.
White sugar: Adds sweetness to balance the sharp acidity and helps the syrup keep.

“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.