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
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Infuse the raspberries
Place raspberries in a stone jar and cover them with vinegar.
Let them stand for 24 hours.
Strain the juice through a jelly bag and pour it over fresh raspberries.
Let this mixture stand for another day.
Repeat the process until you have the desired quantity of juice.
Sweeten and bottle
For each pint of juice, add 1 pound of sugar.
Heat the mixture in a preserving kettle until the sugar melts.
Once cooled, bottle the vinegar and seal.
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 flavor and color that the vinegar draws out of the fruit.
- Vinegar
- Extracts the raspberry juice and gives the final drink its tart, acidic bite.
- Sugar
- Sweetens the tart vinegar and helps balance its acidity.
The step that matters
Repeated infusion and straining. Repeating the vinegar soak on fresh fruit builds up flavor and juice strength. Each round needs the juice fully strained so the final liquid is clear and well flavored.
“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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