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
Directions
Infuse the raspberries
Pour 1 quart of vinegar over 4 quarts of ripe raspberries.
Let it sit for 24 hours.
Strain the mixture through cheesecloth.
Pour the liquid over 4 quarts of fresh raspberries.
Let it sit for another 24 hours.
Strain out the juice again.
Make the syrup and bottle
For every 2 cups of juice, add 2 cups of sugar.
Boil the mixture for 20 minutes.
Pour into bottles and cork when cool.
To use, dilute with 3 parts water.
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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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked 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
- Ripe raspberries
- Provide the main raspberry flavour and aroma that the vinegar draws out.
- Vinegar
- Extracts the fruit flavour and adds the sharp acidity that balances the sweetness.
- Sugar
- Sweetens the juice and gives the syrup body once boiled.
The step that matters
Boil the mixture for 20 minutes. Boiling dissolves the sugar fully and thickens the syrup slightly, while keeping it stable for bottling. Stop too early and the syrup may stay thin and spoil sooner.
“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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