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 Vinegar
Ingredients
Directions
Infuse the raspberries
Strain the vinegar over the raspberries and let it sit for a day.
Repeat the straining process the next day without squeezing the fruit.
Pass the mixture through a wet canvas to minimize waste.
Make the syrup
Combine the juice with sugar in a stone jar, stirring until melted.
Place the jar in a saucepan of water or on a hot hearth to simmer and skim off any foam.
Once cooled, bottle the mixture.
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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White wine + vinegartop 11% of all pairsSmell alikemoderateCooked together1,776 recipes
Shared aroma: beta-damascenone (apple, rose).
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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
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White wine + sugartop 30% of all pairsSmell alikelowCooked 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
- White wine vinegar
- Provides the acidic base that extracts the raspberry flavor and gives the finished vinegar its tang.
- Raspberries
- Supply the fruit flavor and color that the vinegar draws out during steeping.
- Sugar
- Sweetens the vinegar and balances its acidity, producing a syrupy body once dissolved.
The step that matters
Simmering and skimming the syrup. Gentle heat dissolves the sugar without boiling the juice hard. Skimming removes foam, which keeps the finished vinegar clear and stable in the bottle.
“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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