Name: Raspberry Vinegar
Ingredients: 4 quarts red raspberries; vinegar (enough to cover raspberries); 1 pound sugar; 1 pint raspberry juice

Why it works: Vinegar and raspberry work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 303 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Raspberry Vinegar

Ingredients

4 quarts red raspberries
vinegar (enough to cover raspberries)
1 pound sugar
1 pint raspberry juice

Directions

Cover the raspberries with vinegar and let them stand for 24 hours.
Scald and strain the mixture.
Add 1 pound of sugar to 1 pint of the raspberry juice.
Boil for 20 minutes and then bottle it.

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 + raspberrytop 15% of all pairs

Smell alikemoderate

Cooked together303 recipes

Shared aroma: acetic acid (sour, vinegar).
Vinegar + sugartop 15% of all pairs

Smell alikemoderate

Cooked together20,806 recipes

Shared aroma: beta-damascenone (apple, rose).
Sugar + raspberrytop 21% of all pairs

Smell alikelow

Cooked together3,101 recipes

Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Red raspberries: Provide the flavor and color that the vinegar draws out and carries.
Sugar: Adds sweetness that balances the sharpness of the vinegar.
Vinegar: Extracts raspberry flavor and adds acidity that gives the drink its tang.