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Very Fine Raspberry Vinegar

A vinegar infused with raspberries, sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: White wine and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,776 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Very Fine Raspberry Vinegar

Ingredients

Directions

Infuse

  1. Fill glass jars or large bottles with ripe raspberries and cover with vinegar.

  2. Let infuse for 7 to 10 days.

  3. Drain after 4 to 5 days if needed.

Strain and reinfuse

  1. Strain the raspberries through a sieve over a bowl to collect the juice.

  2. Replace the raspberries in the jars and pour the vinegar back over them.

  3. Change the raspberries again after 2 to 3 days and let sit.

Filter and make the syrup

  1. Drain the vinegar.

  2. Pass the vinegar through a jelly bag or thick cloth.

  3. Boil the vinegar gently for 4 to 5 minutes with an equal weight of sugar, removing any scum.

  4. Bottle the syrup the next day.

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. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. White wine + sugartop 30% of all pairs
    Smell alikelow
    Cooked together2,586 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
Supply the main fruit flavour, aroma and colour that the vinegar takes on during infusion.
Pale white wine vinegar
Extracts flavour from the fruit and gives the finished syrup its sharp acidity.
Sugar
Adds sweetness that balances the vinegar's sharpness and thickens the boiled syrup.

The step that matters

Boiling the vinegar with sugar. Boiling gently for only 4 to 5 minutes helps the sugar dissolve fully while limiting cooked flavour loss from the raspberry infusion. Removing scum keeps the syrup 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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