Name: Raspberry Vinegar
Ingredients: 3 quarts ripe raspberries; 1 quart vinegar; 3 quarts fresh ripe raspberries; 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

3 quarts ripe raspberries
1 quart vinegar
3 quarts fresh ripe raspberries
1 pound sugar

Directions

Infuse the raspberries

Place 3 quarts of ripe raspberries in an earthen bowl.
Pour 1 quart of vinegar over the raspberries.
After 24 hours, press and strain the mixture to extract the liquid.
Pour the liquid over another 3 quarts of fresh ripe raspberries.
Let it sit for another 24 hours, then press and strain again.

Sweeten and bottle

For each pint of juice, add 1 pound of sugar and boil for 20 minutes.
Pour the mixture into bottles and cork them when cool.
When using, dilute the raspberry vinegar with 3 parts water.

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 flavour, colour and fruit juice for the vinegar.
Vinegar: Extracts and preserves the raspberry flavour and gives the drink its tartness.
Sugar: Balances the sharp acidity and, once boiled, helps preserve the syrup.

“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.