Why it works: Wine and sugar are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 9,581 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Raspberry Vinegar
Ingredients
Directions
Infuse the vinegar
Place 1 pound of fine raspberries in a bowl and pour 1 quart of vinegar over them.
The next day, strain the liquid over 1 pound of fresh raspberries.
Repeat this process the following day without squeezing the fruit; just press lightly to drain.
Strain and sweeten
Strain the final mixture through muslin that has been wet with vinegar to minimize waste.
In a preserving kettle, combine the strained juice with 1 pound of sugar for every pint of juice.
Stir until the sugar dissolves and cook gently for 5 minutes, then skim off any foam.
Bottle
Once cooled, bottle and cork the vinegar well.
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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Wine + sugartop 31% of all pairsSmell alikelowCooked together9,581 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 flavour and colour that the vinegar takes up over repeated steeping.
- Wine or cider vinegar
- Extracts and carries the raspberry flavour and acts as the sharp base of the finished vinegar.
- Sugar
- Sweetens the strained juice and balances the vinegar's acidity.
The step that matters
Stir until the sugar dissolves before cooking gently. If sugar is not fully dissolved before heating, it can crystallise or scorch on the bottom of the kettle, and the gentle cook keeps the raspberry flavour fresh while skimming removes the foam that forms as the juice heats.
“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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