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Raspberry Brandy

A sweet alcoholic beverage made by infusing raspberries with brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and brandy are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 11,939 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Raspberry Brandy

Ingredients

Directions

Extract the juice

  1. Scald the raspberries in a stone jar set in a kettle of water or on a hot hearth.

  2. Strain the juice without pressing.

Sweeten and clear

  1. For every quart of juice, add 1 pound of loaf sugar and boil.

  2. Skim the mixture until clear, then pour it out and let it cool.

Blend and bottle

  1. Add an equal quantity of brandy, shake well, and bottle.

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.

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.

  1. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raspberries
Provide the juice and the main fruit flavor and aroma.
Loaf sugar
Sweetens the juice and balances the fruit's tartness.
Brandy
Adds alcohol that carries the raspberry aroma and helps keep the bottled spirit stable.

The step that matters

Skimming until clear. Foam and impurities rise as the sugared juice boils. Skimming them off thoroughly keeps the finished liquid clear and prevents cloudiness or off-flavors in the bottled spirit.

“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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