Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓
Raspberry Vinegar
Ingredients
Directions
Prepare
Pour the cider vinegar over the raspberries and let them stand for 24 hours.
Strain the mixture through a sieve.
Make the syrup
Add 1 pound of sugar to 1 pint of the juice and boil for 30 minutes.
Bottle
Let it cool and then bottle for use.
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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Cider + vinegartop 6% of all pairsSmell alikemoderateCooked together3,431 recipes
Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).
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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
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Cider + sugartop 27% of all pairsSmell alikelowCooked together3,308 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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 and aroma that the vinegar draws out and carries.
- Cider vinegar
- Extracts raspberry flavor and adds the sharp acidity that defines the finished vinegar.
- White sugar
- Sweetens the juice and, when boiled, thickens it into a syrup that balances the acidity.
The step that matters
Boiling the juice with sugar. Boiling for the full 30 minutes concentrates the juice and dissolves the sugar, so the syrup thickens and keeps well once cooled and 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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