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Very Fine Raspberry Vinegar

A vinegar infused with raspberries, sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: White wine and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,776 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Very Fine Raspberry Vinegar

Ingredients

Directions

Infuse the vinegar

  1. Fill glass jars or wide-necked bottles with raspberries.

  2. Cover the jars with vinegar.

  3. Let the mixture infuse for 7 to 10 days.

  4. Drain the vinegar into a bowl.

  5. Place the raspberries in a sieve to extract juice for several hours.

  6. Add fresh raspberries to the bottles.

  7. Pour the vinegar back over the fresh raspberries.

  8. Repeat this process every 2 to 3 days, changing the fruit.

  9. After the final infusion, strain the vinegar through a jelly bag or cloth.

Make the syrup

  1. Boil the strained vinegar gently for 5 minutes with the sugar, skimming off any scum.

  2. Bottle the syrup the next day.

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.

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. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. White wine + sugartop 30% of all pairs
    Smell alikelow
    Cooked together2,586 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 flavour and colour, and their juice sweetens and fruits the vinegar.
White wine vinegar
Acts as the infusing liquid, drawing flavour and colour out of the fruit.
Sugar
Sweetens the vinegar and, once boiled, thickens it into a syrup.

The step that matters

Gentle boiling with the sugar. Boiling gently for the stated time dissolves the sugar and keeps the flavours fresh, while skimming removes scum that would spoil the syrup. A hard boil can taste harsh and evaporate too much vinegar.

“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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