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 Juice
Ingredients
Directions
Prepare
Cover raspberries with vinegar and let stand for two days.
Strain the mixture.
Make the juice
In a pot, combine 1 pint of the strained juice with 1 pound of sugar.
Boil for about five minutes.
Bottle
Bottle the juice using new corks.
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.
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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked 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 flavor and color of the juice.
- Vinegar
- Steeps the fruit and adds a sharp, acidic bite that balances the sweetness.
- Sugar
- Sweetens the juice and helps preserve it once boiled.
The step that matters
Boil for about five minutes. Boiling fully dissolves the sugar into the juice and heats it enough to help it keep. Stopping early leaves the sugar less evenly dissolved and the juice less stable in storage.
“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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