Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓
Raspberry Vinegar
Ingredients
Directions
Steep the fruit
Place 5 pounds of raspberries and all the cider vinegar in a 4-gallon crock.
Add 5 pounds of fresh raspberries to another clean 4-gallon crock.
Tie a strainer over the crock and pour the contents of the first crock into the strainer.
Let the mixture drain until the next morning.
Discard the drained fruit and repeat the process for a total of four days.
Pour the contents of the second crock into a clean crock, then let the mixture sit for several hours or until the next day.
Sweeten and simmer
Measure the vinegar and add 1 pound of crushed sugar for every pint of vinegar.
Simmer the mixture in a preserving kettle, skimming off any foam as needed.
Bottle
While hot, fill bottles.
Cork and seal the bottles.
Soak corks in hot water.
Insert the corks tightly into the bottles.
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.
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Cider + vinegartop 6% of all pairsSmell alikemoderateCooked together3,431 recipes
Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).
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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
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Cider + sugartop 27% of all pairsSmell alikelowCooked together3,308 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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 that the vinegar absorbs during steeping.
- Cider vinegar
- Extracts fruit flavor and supplies the sharp acidity that defines the finished syrup.
- Sugar
- Balances the vinegar's sharpness with sweetness and helps preserve the finished syrup.
The step that matters
Fill hot and seal tightly. Filling while hot and pushing the corks in firmly keeps air and microbes out of the bottles, so the vinegar stays stable in storage.
“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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