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
Macerate and strain
Combine raspberries and vinegar in an earthen pan.
Let the mixture stand for three days.
Strain through a flannel bag, returning juice until it runs clear.
Make the syrup
For every quart of juice, add a quart of clarified sugar.
Boil the mixture until it snaps.
Add the juice and boil for one minute.
Bottle
Skim off any scum and transfer to a stone bottle.
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
- Raspberries
- Provide the main fruit flavor and color of the vinegar.
- Common vinegar
- Extracts the fruit flavor and gives the finished drink its acidity.
- Clarified sugar
- Adds sweetness, balances the sharpness of the vinegar, and thickens into a syrup when boiled.
The step that matters
Boil the mixture until it snaps. Sugar syrup must reach the right concentration to set properly. Boiling too little leaves it thin and more likely to spoil, while boiling too long makes it hard, sticky, or prone to crystallizing.
“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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