Why it works: White wine and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,776 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Raspberry Vinegar
Ingredients
Directions
Infuse
Place raspberries in a dish.
Pour white wine vinegar over them.
Let the mixture sit for 8 to 9 days.
Strain the liquid.
Make the syrup
Measure the liquid.
For every pint of liquid, add 1 pound of loaf sugar.
Boil the mixture until it becomes syrupy.
Allow it to cool.
Bottle
Bottle and cork it.
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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White wine + vinegartop 11% of all pairsSmell alikemoderateCooked together1,776 recipes
Shared aroma: beta-damascenone (apple, rose).
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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
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White wine + sugartop 30% of all pairsSmell alikelowCooked together2,586 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 aroma that the vinegar draws out during steeping.
- White wine vinegar
- Extracts the fruit's flavour and adds the sharp acidity that defines the finished drink.
- Loaf sugar
- Sweetens the liquid and, when boiled, thickens it into a syrup.
The step that matters
Boil the mixture until it becomes syrupy. Boiling concentrates the sugar and reduces the water, so the syrup sets to the right consistency and keeps well. Under-boiling leaves it thin and more prone to spoiling, while over-boiling makes it too thick and sticky once cooled.
“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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