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 the raspberries
Cover the raspberries with vinegar and let them stand for 2 to 3 days.
Mash the mixture and strain it to extract the juice.
Make the syrup
In a pot, combine the raspberry juice with white sugar and boil for 20 minutes, skimming off any foam.
Bottle
Once cool, bottle the raspberry vinegar.
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
- Ripe raspberries
- Provide the main fruit flavour and colour for the vinegar.
- Vinegar
- Extracts and preserves the raspberry flavour, adding sharp acidity.
- White sugar
- Balances the sharpness of the vinegar and thickens the syrup when boiled.
The step that matters
Boiling the juice with sugar. Boiling dissolves the sugar fully and reduces the liquid slightly, while skimming removes foam that could spoil the flavour or clarity. Boiling too briefly leaves the syrup thin and less 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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