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
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 minimize waste.
Sweeten and bottle
Combine the strained liquid with 1 pound of sugar for every pint of juice in a stone jar.
Stir until the sugar melts.
Place the jar in a saucepan of water or on a hot hearth to simmer and skim.
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 primary fruit flavor and aroma that the vinegar carries.
- White wine vinegar
- Extracts the fruit's flavor and supplies the sharp acidity of the finished vinegar.
- Sugar
- Balances the acidity with sweetness and helps preserve the finished liquid.
The step that matters
Straining without squeezing the fruit. Squeezing the raspberries forces out pulp and solids that can cloud the vinegar and add bitterness. Letting the liquid drip through keeps the result clear and smooth.
“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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