Why it works: Vinegar and sugar 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
Directions
Macerate and strain
Cover raspberries with vinegar in a stone jar.
Let it stand for 9 days, stirring daily.
On the ninth day, strain through thin muslin without squeezing.
Sweeten and bottle
Add ¾ pound of sugar for each pint of juice.
Cook slowly and skim until clear.
Bottle and cork tightly.
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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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked 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
- Raspberries
- Provide the main fruit flavour, aroma and colour of the vinegar.
- Vinegar
- Extracts the fruit's flavour and adds the sharp acidity that defines the final product.
- Sugar
- Adds sweetness that balances the acidity and helps preserve the finished syrup.
The step that matters
Cook slowly and skim until clear. Gentle heat keeps the syrup from boiling hard, which would dull the fresh raspberry flavour. Skimming removes foam and fine particles, so the liquid becomes 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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