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 Shrub
Ingredients
Directions
Pour 1 quart of vinegar over 3 quarts of red raspberries in an earthen dish.
Let the mixture stand for 3 days.
Strain the mixture and add 1 pound of sugar to 1 pint of the juice.
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
- Red raspberries
- Provide the main fruit flavour and juice that forms the base of the shrub.
- Vinegar
- Acidity that extracts the fruit's flavour and gives the shrub its sharp tang.
- Sugar
- Sweetness that balances the sharpness of the vinegar.
The step that matters
Letting the mixture stand for 3 days. Vinegar draws juice and flavour out of the raspberries over time. Letting it stand long enough lets the fruit release its juice and aroma before straining.
“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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