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Raspberry Vinegar

A fermented raspberry vinegar made by steeping raspberries in vinegar, sweetened with sugar, then boiled and bottled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Raspberry Vinegar

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

Infuse

  1. Combine raspberries and vinegar in a container and let it stand overnight.

  2. Strain the mixture.

Sweeten and cook

  1. For each pint of liquid, add 1 pound of sugar.

  2. Boil the mixture for a few minutes.

Bottle

  1. Bottle and seal the raspberry vinegar.

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.

  1. Vinegar + sugartop 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

Raspberries
Provide the fruit flavour and red colour of the vinegar.
Vinegar
Extracts the fruit flavour and gives the sharp, tangy base.
Sugar
Sweetens and softens the sharpness of the vinegar.

The step that matters

Adding sugar per pint of liquid. Sugar must be measured against the strained liquid, not the whole batch of fruit. The sweetness needs to balance the vinegar's acidity, so a wrong amount leaves the final vinegar either too sharp or too sweet.

“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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