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Easpberky Vinegar

A fermented vinegar made from red raspberries and sugar.

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

Easpberky Vinegar

Ingredients

Directions

Steep the raspberries

  1. Fill a jar with red raspberries picked from the stalks.

  2. Pour in enough vinegar to cover the raspberries.

  3. Let it stand for ten days.

  4. Strain the mixture through a sieve without pressing the berries.

Make the syrup and bottle

  1. For every pint of liquid, add 1 pound of loaf sugar.

  2. Boil the mixture like other syrup, skimming off any foam.

  3. Bottle the vinegar when it is cold.

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. 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

Red raspberries
Provide the fruit flavour and colour that the vinegar takes up during steeping.
Vinegar
Extracts the raspberry flavour and acts as the sharp, acidic base of the preserve.
Loaf sugar
Sweetens the liquid and, once boiled into syrup, helps preserve the finished vinegar.

The step that matters

Boil the mixture like other syrup, skimming off any foam. Boiling the sugar into the strained liquid dissolves it fully and concentrates the syrup. Skimming removes foam formed from fruit particles and impurities, keeping the finished vinegar clear and stable.

“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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