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Another Way to Make Raspberry Vinegar

A homemade raspberry vinegar made by infusing raspberries in vinegar, sweetening, and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Vinegar and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Another Way to Make Raspberry Vinegar

Ingredients

Directions

Infuse

  1. Fill a dry, clean bottle with raspberries and add vinegar until the bottle is full.

  2. Seal the bottle tightly and let it stand for one month.

  3. Strain the mixture and measure out a pint of the liquid.

Make the syrup

  1. Add 1 pound of loaf sugar to the pint of liquid.

  2. Boil the mixture for 30 minutes.

  3. Skim off any foam.

  4. Let it cool.

  5. Bottle and cork it tightly.

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. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 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 flavour and aroma that the vinegar draws out during steeping.
Vinegar
Extracts and carries the raspberry flavour and adds the sharp acidity of the finished syrup.
Loaf sugar
Sweetens the liquid and, once boiled, thickens it into a syrup that keeps well.

The step that matters

Boil the mixture for 30 minutes. Boiling dissolves the sugar fully and drives off excess water so the syrup thickens and is less prone to spoiling in the bottle. Skimming foam removes impurities that would otherwise cloud the syrup.

“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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