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 ↓
Kasfberry Vinegar
Ingredients
Directions
Infuse and strain
Place 1 quart of fine fruit in a bowl and pour 1 quart of vinegar over it.
The next day, strain the liquid and squeeze the fruit over 1 quart of fresh raspberries.
Repeat the squeezing process the following day.
On the last squeeze, pass the mixture through a canvas bag dampened with vinegar to prevent waste.
Make the syrup and bottle
Combine the juice in a stone jar with 1 pound of white sugar for every pint of juice.
Place the jar in a kettle of water and let it simmer.
Skim the mixture and, when cool, 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.
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
- Fine fruit
- Provides the main flavor that the vinegar extracts over the first day.
- Best vinegar
- Acts as the solvent that draws flavor and color out of the fruit.
- Fresh raspberries
- Add fresh raspberry flavor and juice to the second infusion.
- White sugar
- Sweetens the juice and helps preserve the finished syrup.
The step that matters
Simmering the jar in water. Sugar must dissolve fully into the juice without boiling hard, and skimming removes foam and impurities. Gentle heat keeps the flavor fresh and the syrup clear.
“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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