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 ↓
Raspberiiy Vinegar
Ingredients
Directions
Steep the raspberries
Pour 1 quart of vinegar over 1 quart of raspberries.
Strain the mixture and add it to a quart of fresh raspberries each morning for a week.
Cook and bottle
After a week, combine 1 pint of the juice with 1 pound of sugar.
Boil for 15 minutes, then skim off any foam.
Once cool, bottle and cork tightly.
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.
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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
- Vinegar
- Sharp acidity that draws out the fruit flavor and keeps the finished vinegar tart.
- Raspberries
- Supplies the fruit flavor, aroma and color that the vinegar extracts.
- Sugar
- Sweetness that balances the sharp acidity and gives the syrup body.
The step that matters
Boil for 15 minutes, then skim off any foam. Boiling dissolves the sugar fully and thickens the juice into a syrup. Foam holds impurities, so skimming it keeps the syrup clear and stable.
“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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