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Raspberry Brandy

A raspberry spirit made by infusing raspberry juice with brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and brandy are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 11,939 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Raspberry Brandy

Ingredients

Directions

Extract the juice

  1. Place fine dry raspberries in a stone jar.

  2. Submerge the jar in a kettle of water or on a hot hearth until the juice runs out.

  3. Strain the juice and measure it.

Sweeten and bottle

  1. For every pint of juice, add ½ cup of sugar.

  2. Bring to a boil and skim off any foam.

  3. Once cooled, mix equal parts of juice and brandy.

  4. Shake well and bottle the mixture.

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. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

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

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fine dry raspberries
Provide the juice that forms the base, along with the fruit's flavor and aroma.
Sugar
Adds sweetness and balances the tartness of the raspberry juice.
Brandy
Adds alcohol that helps preserve the mixture and carries its aroma.

The step that matters

Let the juice cool before adding the brandy. Alcohol is volatile and its aroma is lost to heat, so adding brandy to hot juice wastes flavor. Cooling first keeps the brandy's character and the raspberry aroma in the finished mixture.

“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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