Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓
Raspberry Vinegar
Ingredients
Directions
Steep and strain
Combine raspberries and cider vinegar in a large container and let them sit for a few days.
Squeeze the mixture to extract the juice and strain it.
Sweeten and bottle
For each pint of juice, add 1 pound of sugar and boil for 15 minutes.
Once cooled, bottle and seal the vinegar.
You can add leftover fruit until you're ready to strain again.
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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Cider + vinegartop 6% of all pairsSmell alikemoderateCooked together3,431 recipes
Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).
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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
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Cider + sugartop 27% of all pairsSmell alikelowCooked together3,308 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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 flavor and aroma that gives the vinegar its character.
- Cider vinegar
- Extracts fruit flavor and adds the sharp acidity that defines the finished vinegar.
- Sugar
- Adds sweetness that balances the sharp acidity and helps the finished vinegar keep.
The step that matters
Boiling the juice with sugar. Sugar must dissolve fully and the mixture must boil long enough to thicken slightly and balance the vinegar's sharpness. Undissolved or underboiled sugar leaves grainy texture and a harsher, less stable syrup.
“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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