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Raspberry Vinegar

A vinegar made by steeping raspberries, sugar, and water, then boiling the juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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

Macerate and strain

  1. Cover the raspberries with vinegar and let them stand for 24 hours.

  2. Scald and strain the mixture.

Sweeten and bottle

  1. Add 1 pound of sugar to 1 pint of the raspberry juice.

  2. Boil for 20 minutes and then bottle.

Serve

  1. To serve, mix with 1 glass of water.

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

Red raspberries
Provide the main fruit flavor, aroma and color of the vinegar.
Vinegar
Extracts the raspberry flavor and adds the sharp acidity that defines the drink.
Sugar
Adds sweetness that balances the sharpness of the vinegar.

The step that matters

Dissolve the sugar fully before boiling. Sugar must dissolve completely into the juice so the syrup is evenly sweet. Boiling for the full 20 minutes concentrates the syrup so the flavor is consistent when bottled.

“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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