Name: Raspberry Vinegar
Ingredients: red or black raspberries; vinegar; granulated sugar

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

red or black raspberries
vinegar
granulated sugar

Directions

Macerate

Place equal quantities of red and black raspberries in a stone jar and cover with vinegar.
Let the mixture stand in a cool place for 24 hours.
Strain the mixture.

Make the syrup

Add 1 pint of granulated sugar for each pint of juice.
Bring the mixture to a boil.
Seal the jar.

Serve

To serve, mix 2 tablespoons of the raspberry vinegar with a glass of water.
Add cracked ice.

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.

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

Red or black raspberries: Provide the fruit flavour and colour that the vinegar draws out.
Vinegar: Extracts and preserves the raspberry flavour and gives the drink its tartness.
Granulated sugar: Sweetens the juice and balances the acidity of the vinegar.

“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.