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Raspberry Vinegar

A fermented raspberry vinegar made by steeping raspberries in vinegar and water, then sweetening with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Raspberry Vinegar

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 ↓

Raspberry Vinegar

Ingredients

Directions

Infuse the vinegar

  1. Combine 1 quart vinegar with 2 quarts mashed raspberries.

  2. Let sit in sun for one day.

  3. Strain through a jelly bag the next day and add 2 quarts fresh raspberries.

  4. Strain again the following day.

Make the syrup

  1. To the 5 quarts of juice, add 1 pint water.

  2. Bring to a boil and add 1½ pints fresh vinegar and 6 pounds sugar.

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.

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.

  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

Raspberries
Provide the main flavour and colour, with their juice carrying the fruit into the vinegar.
Vinegar
Extracts and preserves the raspberry flavour and adds the sharp acidity that balances the sweetness.
Sugar
Sweetens the syrup and helps preserve the finished vinegar.

The step that matters

Bring to a boil and add the sugar. Sugar must fully dissolve into the hot juice and vinegar mixture; undissolved sugar can leave grains and makes the syrup unevenly sweet.

“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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