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
Infuse
Combine raspberries and vinegar in a large container. Let it stand for 48 hours.
Strain the mixture to extract the juice.
Make the syrup and bottle
For every quart of juice, add 2 pounds of sugar.
Boil the mixture for 10 minutes.
Bottle the raspberry vinegar.
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, and color the vinegar.
- Vinegar
- Extracts flavor from the fruit and gives the finished drink its tartness.
- Sugar
- Balances the vinegar's acidity with sweetness and helps preserve the syrup.
The step that matters
Boil the mixture for 10 minutes. Boiling dissolves the sugar fully and brings the syrup to a stable state for storage. Too short a boil can leave it less stable, while over-boiling can darken and dull the fresh raspberry 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.
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