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
Place 2 quarts of raspberries in a large bowl.
Pour 2 quarts of vinegar over the raspberries.
The next day, strain the liquid over 2 quarts of fresh raspberries.
Let it stand for one day and then strain it again.
Sweeten and bottle
For each pint of liquid, add 1 pound of white sugar and stir until dissolved.
Pour the mixture into a kettle and boil for 30 minutes.
Skim off any foam and bottle the vinegar when it is cold.
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 main fruit flavour and aroma that the vinegar draws out.
- Vinegar
- Extracts the raspberry flavour and provides the sharp acidity that defines the final product.
- White sugar
- Balances the sharpness of the vinegar and adds sweetness to the finished syrup.
The step that matters
Boiling after adding sugar. Sugar must fully dissolve before boiling so the mixture does not crystallise. Boiling for the stated time reduces the liquid slightly and concentrates the flavour, while skimming removes foam that would otherwise cloud the bottled 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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