Skip to main content
Dessert

Raspberry Vinegar

A sweet syrup made by pressing raspberries, adding vinegar and sugar, and boiling the juice.

From an old cookbook · modernised transcription
Jump to recipe ↓
Raspberry Vinegar

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 the raspberries

  1. Partially press the raspberries and cover them with clear, cold vinegar.

  2. Let the mixture stand covered in a cool place overnight.

  3. Press out the juice until very dry.

Make the syrup and bottle

  1. For every pint of juice, add ½ cup of granulated sugar and boil together to make a syrup.

  2. Strain the syrup through cheesecloth, then bottle, cork, and seal immediately.

  3. Use as a raspberry syrup, diluting with water to taste.

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.

  1. 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

Raspberries
Provide the main fruit flavor and the juice that becomes the syrup base.
Clear, cold vinegar
Adds acidity that sharpens the raspberry flavor and helps preserve the mixture.
Granulated sugar
Adds sweetness and body to the syrup, and helps keep it stable once bottled.

The step that matters

Boil the juice and sugar into a syrup. Boiling dissolves the sugar fully and concentrates the liquid. Stopping too early leaves a thin syrup, while boiling too long makes it overly thick and sticky.

“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.

More raspberry vinegar recipes

You might also like