Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓
Raspberry Vinegar
Ingredients
Directions
Macerate
Fill a stone jar with ripe raspberries and cover with pure cider vinegar.
Let stand for five days, then strain through a coarse cloth.
Make the syrup
For each pint of juice, add 1 pound of white sugar.
Boil until dissolved, about five minutes after reaching boiling point. Skim the liquid.
Bottle and serve
Bottle the liquid and seal the bottles.
To serve, stir 2 or 3 tablespoons of this vinegar into a glass of ice 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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Cider + vinegartop 6% of all pairsSmell alikemoderateCooked together3,431 recipes
Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).
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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
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Cider + sugartop 27% of all pairsSmell alikelowCooked together3,308 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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 fruit flavour and colour for the vinegar.
- Pure cider vinegar
- Extracts the fruit flavour and provides the sharp acidity that defines the drink.
- White sugar
- Sweetens the vinegar and balances its acidity.
The step that matters
Boil until dissolved. Boiling the sugar into the strained juice dissolves it fully so the syrup stays clear and evenly sweet. Skimming removes foam and impurities that would otherwise spoil the flavour and keeping quality.
“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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