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
Directions
Macerate and strain
Combine 4 quarts of ripe raspberries with 1 quart of vinegar in a container.
Let the mixture sit for 24 hours.
Strain the mixture through cheesecloth.
Add 4 more quarts of fresh raspberries to the strained liquid and let it sit for another 24 hours.
Strain the juice again.
Sweeten and boil
For every 2 cups of juice, add 2 cups of sugar.
Boil the mixture for 20 minutes.
Bottle and use
Pour into bottles and cork when cool.
To use, dilute with 3 parts water.
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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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked 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 flavour, aroma and colour of the vinegar.
- Vinegar
- Extracts the raspberry flavour and gives the sharp acidity that defines the finished syrup.
- Sugar
- Adds sweetness that balances the sharpness of the vinegar.
The step that matters
Boil the juice with sugar. The sugar must dissolve fully and the mixture must reach a steady boil so the sweetness is even and the flavour concentrates. Sugar also softens the vinegar's sharpness, so an undissolved or unevenly mixed batch tastes harsh or uneven.
“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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