Name: Raspberry Vinegar
Ingredients: berries; vinegar; 1 pound sugar; 1 pint juice

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

berries
vinegar
1 pound sugar
1 pint juice

Directions

Infuse and strain

Cover the berries with vinegar and let them stand overnight.
Squeeze the mixture through cheesecloth.

Make the syrup

Combine 1 pound of sugar with 1 pint of juice in a pot.
Boil for 20 to 30 minutes.

Bottle and serve

Bottle the mixture while hot.
Serve 2 tablespoons of the vinegar in a glass of water.

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

Berries: Supply the fruit flavor, aroma and juice that the vinegar draws out.
Vinegar: Adds acidity and extracts flavor from the berries, giving the tart character.
Sugar: Adds sweetness to balance the acidity and thickens the cooked syrup.
Juice: Forms the liquid base that carries the sugar and the berry flavor.

“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.