Why it works: Sugar and vinegar 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
Extract the juice
Mash the raspberries in a pan with a large wooden spoon or masher.
Strain the juice through a jelly bag.
Make and bottle the syrup
Add 1 pound of sugar to each pint of juice and stir until dissolved.
Place the mixture in a pot and bring to a boil for 1-2 minutes, skimming off any foam.
Let it cool, then bottle and cork it well for storage.
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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Sugar + vinegartop 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 fruit juice that gives the vinegar its main flavour and colour.
- Sugar
- Adds sweetness that balances the sharpness of the vinegar and juice.
- Vinegar
- Adds acidity and tang, and helps preserve the finished liquid.
The step that matters
Boiling and skimming the juice and sugar mixture. Boiling for only 1-2 minutes is enough to heat the mixture without caramelising the sugar or over-concentrating the flavour. Skimming removes foam, which would otherwise cloud the finished liquid and can carry spoilage.
“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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