Why it works: Gooseberry and sugar work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 131 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Raspberry Vinegar
Ingredients
Directions
Macerate the fruit
Bruise the raspberries.
Pour the vinegar over the bruised raspberries.
Let the mixture stand for 24 hours, stirring frequently with a wooden spoon.
Strain and sweeten
Place the sugar in an earthenware container.
Strain the fruit and vinegar through a jelly bag.
Wring the jelly bag in boiling water.
Let the juice drain onto the sugar, pressing gently now and then.
Simmer and bottle
Pour the liquid into a preserving pan.
Simmer until it slowly boils over moderate heat.
Once cooled, bottle the vinegar.
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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Gooseberry + sugartop 25% of all pairsSmell alikemoderateCooked together131 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Raspberries
- Supply the main fruit flavour and aroma of the vinegar.
- Gooseberry or sugar vinegar
- Provides the acidity that gives the drink its sharp, tangy character.
- Loaf sugar
- Sweetens the vinegar and balances its sharpness.
The step that matters
Pressing the jelly bag gently. Pressing hard forces fine pulp and solids through the bag, making the strained liquid cloudy. Letting the juice drip under its own weight, with only gentle pressing, gives a clearer vinegar.
“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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