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Blackberry Vinegar

A sweetened blackberry vinegar made by steeping berries in vinegar, then boiling with sugar and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Blackberry Vinegar

Ingredients

Directions

Macerate

  1. Pour 1 quart of vinegar over 1 peck of blackberries and let them stand for 2 days.

  2. Strain off the juice.

Make the syrup

  1. In a pot, bring the juice to a boil, then skim it.

  2. Add 1 pound of sugar to the boiling juice, stirring until dissolved.

  3. Let the mixture cool, stirring occasionally.

Bottle and store

  1. Bottle and cork tightly, then store in a cool place.

Recipe from a historical cookbook (Internet Archive).

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.

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.

  1. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked 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

Blackberries
Provide the main fruit flavour and colour that the vinegar draws out.
Vinegar
Extracts the berry flavour and adds sharp acidity that balances the sweetness.
Sugar
Sweetens the liquid and, once dissolved, helps preserve the finished vinegar.

The step that matters

Skimming the juice before adding sugar. Skimming removes foam and pulp that rise to the surface while boiling, keeping the finished vinegar clear and free of bits that could spoil it.

“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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