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
Cover the raspberries with vinegar and let them stand for one week.
Strain the mixture.
Add 1 cup of water and 2.5 lbs of sugar to the strained liquid.
Boil for five minutes.
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
- Raspberries
- Provide the main fruit flavor and aroma that the vinegar takes on.
- Vinegar
- Adds sharp acidity and extracts flavor from the raspberries during the long stand.
- Sugar
- Adds sweetness to balance the acidity and gives the syrup body.
The step that matters
Boil for five minutes after adding the sugar. The sugar must dissolve completely in the liquid before boiling, or the syrup can turn out grainy. Boiling only as long as the recipe says keeps the flavor bright and stops the syrup from thickening too much as it cools.
“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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