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
Steep the fruit
Place the raspberries in a china bowl and cover them with the vinegar.
Let it sit for 24 hours.
Make the syrup
Strain the mixture through a cloth to extract the juice.
Add the sugar to the juice and boil until clarified.
Bottle the mixture 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 main fruit flavour and colour that the vinegar draws out.
- White wine vinegar
- Extracts the fruit's flavour and adds the sharp acidity that defines the drink.
- Lump sugar
- Adds sweetness to balance the acidity and thickens the juice into a syrup.
The step that matters
Boiling the juice with the sugar until clarified. The sugar must fully dissolve and the mixture must boil enough to concentrate it into a stable syrup. Too little boiling leaves it thin and prone to spoiling, while overboiling makes it sticky and dulls its fresh flavour.
“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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