Name: Raspberry Vinegar
Ingredients: 2 quarts raspberries; 1 pint vinegar; 1 pound sugar

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

2 quarts raspberries
1 pint vinegar
1 pound sugar

Directions

Steep the raspberries

Place raspberries in a dish and add vinegar.
Cover and let it stand for 24 hours.

Strain and sweeten

Strain the mixture and add sugar to each pint of juice.
Boil for a few minutes, then let it cool.

Bottle and age

Bottle the vinegar.
Add more vinegar and let it stand longer.

Recipe from a historical cookbook (Internet Archive).

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.

Vinegar + sugartop 15% of all pairs

Smell alikemoderate

Cooked 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, aroma and color to the vinegar.
Vinegar: Extracts the fruit's flavor and adds sharp acidity that balances the sweetness.
Sugar: Adds sweetness that softens the vinegar's sharpness and rounds out the fruit flavor.

“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.