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
Infuse the raspberries
Cover the raspberries with vinegar and let them stand for 48 hours.
Strain the mixture through a sieve.
Sweeten and bottle
Add 1 pound of sugar to 2 cups of the juice.
Boil for 30 minutes, then bottle the vinegar.
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
- Supply the fruit flavour and colour that the vinegar draws out.
- Vinegar
- Provides the sharp acidic base that extracts and carries the fruit flavour.
- White sugar
- Adds sweetness and balances the sharpness of the vinegar.
The step that matters
Boil for 30 minutes. Boiling dissolves the sugar fully into the juice and concentrates the flavour. Boiling too long can darken the colour and make the syrup overly thick, so timing matters.
“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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