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
Place 1 pound of raspberries in a bowl.
Pour 1 quart of white wine vinegar over the raspberries.
Strain the liquid over another pound of fresh raspberries the next day.
Repeat the straining process the following day without squeezing the fruit.
Pass the liquid through a wet canvas to prevent waste.
Sweeten and bottle
Combine the juice with 1 pound of sugar for every pint of juice in a stone jar.
Stir until the sugar melts.
Simmer the jar in a saucepan of water or on a hot hearth, skimming as needed.
Once cooled, bottle the raspberry vinegar.
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 main fruit flavour and colour, and their juice forms the body of the vinegar.
- White wine vinegar
- Extracts and carries the raspberry flavour and adds the sharp acidity that defines the final vinegar.
- Sugar
- Balances the vinegar's sharpness with sweetness and helps preserve the finished syrup.
The step that matters
Simmering the sweetened juice. Sugar must fully dissolve before simmering, and the jar should be heated gently in water rather than over direct flame. Overheating can scorch the sugar and darken or spoil the flavour, while skimming removes foam and impurities that would otherwise cloud the finished vinegar.
“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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