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
Steep and strain
Pick 2 pounds of ripe raspberries and let them steep in strong vinegar for 4 to 5 days.
Strain the mixture without squeezing the raspberries.
Make the syrup
Add 2 pounds of broken and clarified sugar for each quart of liquid.
Simmer gently on low heat, stirring to mix the sugar with the vinegar.
Once it boils, strain through a fine sieve.
When cold, bottle it for use.
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
- Ripe raspberries
- Provide the fruit flavour and aroma that the vinegar extracts during steeping.
- Strong vinegar
- Extracts and preserves the raspberry flavour and adds the sharp acidity.
- Sugar
- Sweetens the sharp vinegar and balances its acidity in the finished syrup.
The step that matters
Straining without squeezing. Pressing the raspberries forces solids and pulp into the liquid, which can make the finished vinegar cloudy and less clear. Letting the juice drip through on its own keeps it clear.
“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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