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 the raspberries
Combine 4 quarts raspberries with 2 quarts vinegar in a bowl.
Cover and let sit in a cool place for 2 days.
On the second day, strain the mixture through cheesecloth.
Add 4 quarts fresh raspberries to the bowl and pour the strained vinegar over them.
Let sit in a cool place for another 2 days.
Strain again.
Make the syrup and bottle
In a preserving kettle, combine the strained juice with 3 quarts sugar.
Heat slowly and skim off any foam when it boils.
Boil for 20 minutes.
Pour into sterilized bottles.
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 flavour and colour, and their juice is extracted into the vinegar.
- Vinegar
- Acts as the sharp, acidic base that draws out and preserves the raspberry flavour.
- Sugar
- Sweetens the vinegar and, when boiled, thickens it into a syrup.
The step that matters
Skim the foam as it boils. Foam forms as the fruit proteins and impurities rise to the surface during heating. Skimming it keeps the syrup clear and free of off-flavours before it is bottled.
“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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