Name: Vinegar From Raspberries
Ingredients: 1 quart ripe raspberries; 3 quarts water; 1 lb coarse brown sugar

Vinegar From Raspberries

Ingredients

1 quart ripe raspberries
3 quarts water
1 lb coarse brown sugar

Directions

Macerate

Combine raspberries and water in a large container.
Stir well and let it sit for 24 hours.

Strain and sweeten

Strain the mixture to remove solids.
Add 1 lb of coarse brown sugar for every gallon of liquid.

Age in a cask

Transfer the mixture to a cask and stir from the bottom two or three times.

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

What each ingredient does

Raspberries: Provide the fruit flavor, aroma and color that define the vinegar.
Coarse brown sugar: Adds sweetness and a molasses-like depth that balances the fruit's tartness.

“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.