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Easpberry Vinegar

A fermented vinegar infused with raspberries and sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Easpberry Vinegar

Ingredients

Directions

Steep the berries

  1. Fill a stone jar with ripe raspberries and cover with vinegar.

  2. Let it stand for a week.

Strain and sweeten

  1. Pour through a sieve, crushing the berries to extract all the juice.

  2. For each pint of vinegar, add 1.5 pounds of sugar and boil until dissolved, skimming off any scum.

Bottle

  1. Remove from heat, let cool, then bottle and cork tightly.

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. 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

Ripe raspberries
Provide the fruit flavour and colour that the vinegar takes up during steeping.
Strong vinegar
Acts as the sharp, acidic base that extracts and preserves the raspberry flavour.
Lump sugar
Sweetens the vinegar and balances its acidity, giving the syrup body.

The step that matters

Boiling in the sugar. The sugar must fully dissolve and any scum must be skimmed off before cooling, so the syrup stays clear and the sugar does not crystallise or spoil in the bottle.

“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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