Why it works: White wine and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,776 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Raspberry Vinegar
Ingredients
Directions
Infuse
Place 2 pounds of raspberries in a large bowl and pour 2 quarts of white wine vinegar over them.
The next day, strain the liquid over 2 pounds of fresh raspberries and let it stand for a day.
Strain it into a stone jar.
Sweeten and bottle
For each pint of liquid, add a pint of refined sugar and stir until dissolved.
Place the jar in a saucepan of boiling water and keep it boiling for an hour.
Skim the mixture and bottle it when cold.
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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White wine + vinegartop 11% of all pairsSmell alikemoderateCooked together1,776 recipes
Shared aroma: beta-damascenone (apple, rose).
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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
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White wine + sugartop 30% of all pairsSmell alikelowCooked together2,586 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
- Raspberries
- Provide the fruit flavour and colour that the vinegar extracts over repeated steeping.
- White wine vinegar
- Acts as the solvent that extracts raspberry flavour and colour and gives the sharp acidity.
- Refined sugar
- Balances the vinegar's sharpness with sweetness and helps preserve the syrup.
The step that matters
Boiling the sealed jar for an hour. Sustained heat in a water bath pasteurises the mixture and drives off volatile harshness, so the jar must stay at a steady boil for the full time.
“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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