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Raspberry Shrub

A preserved raspberry vinegar syrup made by macerating berries, adding sugar, boiling, and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Raspberry Shrub

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 Shrub

Ingredients

Directions

Macerate the berries

  1. Pour vinegar over raspberries to just cover them and let stand for 24 hours.

  2. Drain the liquid and squeeze out the juice from the berries.

Make the shrub

  1. Measure the total liquid and add an equal amount of sugar.

  2. Put the mixture in a kettle and boil for 10 minutes.

  3. Bottle the shrub and store it in a cool place.

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.

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.

  1. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked 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 fruit flavour and colour that the shrub is built on.
Vinegar
Extracts flavour from the berries and gives the shrub its sharp, acidic bite.
Sugar
Balances the acidity and adds sweetness, and helps preserve the syrup.

The step that matters

Boiling the mixture for 10 minutes. Boiling dissolves the sugar fully and sterilises the mixture before bottling, which helps the shrub keep. Too short a boil leaves it less stable in storage.

“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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