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
Infuse the vinegar
Pour the cider vinegar over the raspberries in a dish and let it stand for 24 hours.
Strain the mixture and pour the liquid over 3 quarts of fresh raspberries; let it infuse for another day and night.
Strain again and add 1 pound of sugar for each pint of juice.
Cook and bottle
Boil for 20 minutes, skimming well.
Bottle when cold and mix one part of the raspberry vinegar with four parts 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 flavor and color that the vinegar draws out and carries.
- Cider vinegar
- Extracts the raspberry flavor and adds the sharp acidity that balances the sweetness.
- White sugar
- Adds sweetness to balance the acidity and helps preserve the syrup when boiled.
The step that matters
Skimming during the boil. Foam rises as the syrup boils and can cloud the finished vinegar or carry off-flavors. Skimming it well keeps the liquid clear and clean-tasting.
“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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