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
Cut the raspberries and combine them with the vinegar in a bowl.
Let the mixture stand for 48 hours.
Strain and sweeten
Strain the mixture through a sieve to extract the juice.
Add 1 pound of sugar to the 1 pint of juice and boil for 30 minutes.
Bottle
Bottle the vinegar once cooled.
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 flavour and aroma that the finished vinegar carries.
- Vinegar
- Extracts and carries the raspberry flavour and gives the sharp acidity.
- Granulated sugar
- Adds sweetness and body, balancing the sharpness of the vinegar.
The step that matters
Boiling the juice with sugar. The sugar must fully dissolve and the mixture must boil long enough to thicken into a syrupy base. Boiling too briefly leaves it thin and under-sweetened, while boiling too long can darken the colour and dull the fresh raspberry flavour.
“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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