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
Extract the juice
Mash the raspberries in a porcelain preserving kettle with a wooden beetle.
Boil the mashed raspberries for 5 minutes, then remove from heat.
Stir in the cider vinegar and strain the mixture through a linen cloth.
Measure the juice and, for every pint, add ¾ pound of sugar.
Cook and bottle
Heat the mixture over the fire, skimming it well when it begins to boil.
Boil for 10 minutes, then let it cool.
Bottle, cork tightly, and seal.
Serve
To use, mix 2 tablespoons of raspberry vinegar into a goblet filled two-thirds with ice 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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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 flavor, color, and fruit juice for the vinegar.
- Cider vinegar
- Adds acidity that sharpens the fruit flavor and helps preserve the syrup.
- White granulated sugar
- Sweetens the mixture and balances the acidity of the vinegar.
The step that matters
Skimming during the boil. Foam rises when the mixture begins to boil and, if left in, can cloud the vinegar and affect its clarity and flavor. Skimming it off keeps the final liquid clear.
“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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