Why it works: Sugar and vinegar 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
Prepare
Mash the raspberries and crush the sugar with a rolling pin.
Strew the sugar over the raspberries and cover them.
Let the mixture sit overnight.
Extract and bottle
Place the mixture in a thin linen bag and squeeze out the juice with your hands.
For every pint of juice, add 1 quart of vinegar.
Bottle and cork tightly, then store for use.
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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Sugar + vinegartop 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 flavour and juice that gives the vinegar its colour and aroma.
- Loaf sugar
- Draws juice out of the fruit and balances the sharpness of the vinegar with sweetness.
- Vinegar
- Acts as the acidic base that extracts and preserves the raspberry flavour.
The step that matters
Letting the fruit and sugar sit overnight. Sugar draws water out of the raspberries through osmosis, softening the fruit and releasing juice. Without this rest, less juice comes out when squeezed, so the final flavour and colour will be weaker.
“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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