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
Make the vinegar
Squeeze the juice from the raspberries.
Mix the raspberry juice with white vinegar and loaf sugar.
Simmer the mixture in a jar or pitcher set in boiling water for 1 hour.
Skim the mixture and let it cool.
Bottle the raspberry vinegar when cold.
Serve
To serve, mix 1 teaspoon of raspberry vinegar with ½ cup of water.
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 flavour and colour of the vinegar through their juice.
- White vinegar
- Acts as the sharp, acidic base that carries the raspberry flavour.
- Loaf sugar
- Adds sweetness to balance the acidity of the vinegar.
The step that matters
Simmer the mixture in a jar or pitcher set in boiling water for 1 hour. Gentle, indirect heat keeps the mixture from boiling hard, which would drive off volatile aroma compounds and dull the fresh raspberry flavour. Sugar dissolves fully under this slow heating, so the syrup stays smooth.
“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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