Why it works: White wine and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,776 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Raspberry Vinegar
Ingredients
Directions
Steep the fruit
Place the raspberries in a granite bowl.
Pour the white wine vinegar over the raspberries.
Strain and bottle
The next day, strain the liquid from the raspberries.
On the following day, strain again without squeezing the fruit.
Combine all the liquid and bottle it.
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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White wine + vinegartop 11% of all pairsSmell alikemoderateCooked together1,776 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 flavor, aroma and color that the finished vinegar carries.
- White wine vinegar
- Acts as the solvent that draws flavor and color out of the fruit, and adds sharp acidity.
The step that matters
Strain again without squeezing the fruit. Pressing the soaked raspberries forces out pulp and solids, which cloud the vinegar and can add bitter, muddy notes. Letting the liquid drain on its own keeps the result clear and clean-tasting.
“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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