Name: Raspberry Vinegar
Ingredients: 1 pint ripe raspberries; 1 pound loaf sugar; 1 quart vinegar

Raspberry Vinegar

A preserved raspberry vinegar made by extracting raspberry juice, dissolving sugar, boiling, skimming foam, cooling, and bottling.

From an old cookbook · modernised transcription

From a historical cookbook (Internet Archive) · 3 ingredients

Why it works: Sugar and vinegar 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

1 pint ripe raspberries
1 pound loaf sugar
1 quart vinegar

Directions

Prepare the juice

Press the raspberries to extract the juice.
Add 1 pound of sugar to the juice and stir until dissolved.

Cook

Pour the mixture into a preserving kettle and bring to a boil for 1-2 minutes.
Skim off any foam that forms on the surface.

Bottle

Let it cool, then bottle and cork well.

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.

Sugar + vinegartop 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

Ripe raspberries: Provide the juice, fruit flavour and colour that the vinegar is built on.
Loaf sugar: Adds sweetness and balances the sharpness of the vinegar.
Vinegar: Adds acidity that sharpens the flavour and helps preserve the mixture.

“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.