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Raspberry Brandy

A brandy infused with raspberries, sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Brandy and sugar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 11,939 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Raspberry Brandy

Ingredients

Directions

Steep

  1. Mix the water and brandy in a large pitcher.

  2. Add the raspberries and loaf sugar.

  3. Cover the pitcher and let it sit for a week.

Strain and bottle

  1. Strain the mixture through a piece of flannel and Holland cloth.

  2. Once fine, rack it off and ensure the bottles are well corked.

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.

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.

  1. Brandy + sugartop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

    Shared aroma: beta-damascenone (apple, rose).

Brandy and sugar barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Brandy
Alcohol base that draws out the raspberry flavor and helps preserve the liquid.
Raspberries
Provide the main fruit flavor, aroma and color.
Loaf sugar
Adds sweetness and balances the tartness of the raspberries.

The step that matters

Let it sit for a week. Steeping gives the alcohol time to extract flavor and color from the raspberries, so cutting the wait short leaves the liquor weak and thin.

“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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