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
Place 2 quarts of fresh raspberries in a quart of vinegar and let it stand for 24 hours.
Strain the mixture without pressing the fruit.
Repeat the process two more times with 2 more quarts of raspberries.
Make the syrup
Measure the vinegar and add 1 pound of crushed sugar for every pint.
Set the jar in a saucepan of boiling water and stir until the sugar dissolves.
Once cold, bottle the syrup.
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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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
- Fresh raspberries
- Provide the fruit flavour and colour that the vinegar draws out during infusion.
- Vinegar
- Extracts the raspberry flavour and adds the sharp acidity that balances the sweetness.
- Lump sugar
- Sweetens the syrup and gives it body once dissolved into the vinegar.
The step that matters
Dissolving the sugar gently. Sugar must dissolve fully in the warm vinegar without boiling hard, so the syrup stays clear and does not crystallise as it cools.
“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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