Why it works: Wine and vinegar are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,493 recipes. Both carry sotolon, which smells curry, maple. The science ↓
Raspberry Vinegar, to Make
Ingredients
Directions
Infuse
Combine the vinegar and raspberries in a large stone jar.
Cover the jar with muslin and let it stand for a week, stirring daily.
Strain the mixture through a fine sieve.
Sweeten and cook
For each pint of liquid, add 1 pound of loaf sugar and stir until dissolved.
Cover the jar and place it in a saucepan of boiling water.
Boil gently for 1 hour, removing any scum that rises.
Bottle
Once cooled, cork and bottle the vinegar, sealing the corks.
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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Wine + vinegartop 12% of all pairsSmell alikemoderateCooked together3,493 recipes
Shared aroma: sotolon (curry, maple).
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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
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Wine + sugartop 31% of all pairsSmell alikelowCooked together9,581 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
- White-wine vinegar
- Provides the acidic base that extracts and preserves the raspberry flavour.
- Raspberries
- Release their juice and aroma into the vinegar during the week of standing.
- Loaf sugar
- Sweetens the liquid and balances the sharpness of the vinegar.
The step that matters
Gentle boiling of the sweetened liquid. Boiling gently, rather than vigorously, keeps the sugar dissolved and the flavour fresh while skimming off scum that would otherwise spoil the vinegar.
“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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