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
Make the syrup base
Combine the raspberries with enough vinegar to cover them and let them sit for 24 hours.
Scald and strain the mixture.
Add 1 pound of sugar to 1 pint of the juice and boil for 20 minutes.
Bottle and serve
Bottle the mixture; it is ready for use and will keep for years.
To serve, mix 1 tablespoon of the vinegar with 1 glass of water.
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
- Red raspberries
- Provide the fruit flavor and juice that form the base of the vinegar.
- Vinegar
- Extracts flavor from the raspberries and adds the sharp acidity that balances sweetness.
- Sugar
- Sweetens the juice and, once boiled, thickens it into a syrup.
The step that matters
Boiling the sweetened juice for 20 minutes. Boiling dissolves the sugar fully and concentrates the juice into a syrup. Too short a boil leaves it thin and less stable, while overboiling can make it overly thick and sticky as it cools.
“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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