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 vinegar
Cover the raspberries with white wine vinegar and let them sit undisturbed for 4 days.
Strain the mixture through a fine sieve without pressing the fruit.
Pour the vinegar over a fresh batch of raspberries.
Repeat the process two or three times, draining each batch thoroughly.
Sweeten and bottle
Measure the vinegar; for each pint, add 12 to 16 ounces of sugar and simmer gently for 10 minutes, skimming well.
Once cold, bottle the vinegar for use.
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
- Raspberries
- Provide the fruit flavour and aroma that the vinegar takes on during infusion.
- White wine vinegar
- Acts as the liquid base that extracts and carries the raspberry flavour.
- Sugar
- Adds sweetness that balances the sharp acidity of the vinegar.
The step that matters
Straining without pressing the fruit. Pressing the raspberries forces out pulp and solids, which can cloud the vinegar and add bitter or murky notes. Letting the liquid drain on its own keeps the final vinegar clear and clean-tasting.
“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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