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
Infuse
Pour the cider vinegar over the red raspberries and let it stand for 24 hours.
Make the syrup
Strain the mixture and add 1 pound of white sugar for every pint of juice.
Boil the mixture for 30 minutes.
Bottle the vinegar when it is cold.
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
- Cider vinegar
- Acts as the acidic base that extracts flavour from the raspberries and gives the vinegar its sharp bite.
- Red raspberries
- Provide the fruit flavour, aroma and colour that the vinegar absorbs during steeping.
- White sugar
- Balances the acidity with sweetness and, once boiled, thickens the liquid into a syrup.
The step that matters
Boil the mixture for 30 minutes. Boiling concentrates the sugar and fruit juice into a syrup and helps the flavour settle. Stopping early leaves a thinner, less stable liquid that may spoil sooner.
“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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