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Raspberry Vimegar

A raspberry vinegar made by steeping raspberries in white wine vinegar, sweetened with sugar, then simmered and bottled.

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 ↓

Raspberry Vimegar

Ingredients

Directions

Infuse

  1. Add white wine vinegar to raspberries and let stand 24 hours.

  2. Strain mixture through fine sieve, avoiding bruising raspberries.

Make the syrup

  1. Add 1½ lbs lump sugar to raspberry juice.

  2. Simmer mixture for 20 minutes, avoiding boiling.

Bottle

  1. Bottle the raspberry vinegar.

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

Raspberries
Provide the main flavour and colour, with juice that blends into the vinegar.
White wine vinegar
Extracts raspberry flavour and adds the sharp acidity that balances sweetness.
Lump sugar
Sweetens the vinegar and, when simmered, thickens it into a syrup.

The step that matters

Simmer mixture for 20 minutes, avoiding boiling. Gentle heat thickens the sugar syrup and keeps the raspberry flavour fresh. A rolling boil can cook off the delicate aroma and make the syrup taste harsh or overly caramelised.

“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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