Why it works: Wine and vinegar are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,493 recipes. Both carry sotolon, which smells curry, maple. The science ↓
Raspberry Vinegar
Ingredients
Directions
Prepare the juice
Combine raspberries and wine vinegar in a container; let it sit in a cool place for 24 hours.
Strain the mixture through a cloth to extract all the juice.
Pour the juice into a preserving kettle and heat until it almost boils; skim off any foam.
Sweeten and bottle
Add loaf sugar to the kettle, dissolve it, and skim again.
Strain the mixture once more, then bottle and cork tightly.
Store in a cool place; it will keep for a year.
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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Wine + vinegartop 12% of all pairsSmell alikemoderateCooked together3,493 recipes
Shared aroma: sotolon (curry, maple).
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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
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Wine + sugartop 31% of all pairsSmell alikelowCooked together9,581 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 the juice that forms the base of the vinegar.
- Wine vinegar
- Extracts flavour from the fruit and gives the finished syrup its sharp acidity.
- Loaf sugar
- Sweetens the juice and, when dissolved, thickens it into a syrup that keeps well.
The step that matters
Skimming the foam. Foam that forms as the juice heats and after the sugar dissolves contains impurities that can cloud the syrup and spoil its flavour, so it should be removed carefully.
“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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