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Drink

Raspben'y Vinegar

A sweetened vinegar made by steeping ripe berries in cider vinegar, then adding sugar and boiling.

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

Raspben'y Vinegar

Ingredients

Directions

Infuse the berries

  1. Fill a stone jar with ripe berries and cover with pure cider vinegar.

  2. Let stand for five days and strain through a coarse cloth.

Make the syrup

  1. To each pint of juice, add 1 pound of white sugar and boil until dissolved, about five minutes after boiling point.

  2. Skim, bottle, and seal.

Serve

  1. Stir 2 or 3 tablespoons of this into a glass of ice-water.

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. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

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

  3. Cider + sugartop 27% of all pairs
    Smell alikelow
    Cooked 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 berries
Provide the main fruit flavour and aroma that the vinegar draws out.
Pure cider vinegar
Extracts the berry flavour and adds the sharp acidity that defines the drink.
White sugar
Adds sweetness that balances the vinegar's sharpness and thickens the syrup.

The step that matters

Boil the sugar until fully dissolved. Heating the juice and sugar together dissolves every crystal and yields a smooth, stable syrup. Stopping early can leave grainy sugar or a thin syrup that separates or ferments 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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