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 quart of raspberries in a bowl.
Pour 1 quart of white wine vinegar over the raspberries.
Strain the liquid over another quart of fresh raspberries.
Let the mixture sit for the same amount of time as the previous day.
Slightly bruise the raspberries.
Drain the liquid without pressing.
Run the liquid through a flannel bag that has been wetted with vinegar to prevent waste.
Transfer the liquid into a stone jar.
Sweeten and simmer
Add 1 pound of sugar for every pint of juice.
Place the jar in a saucepan of water.
Let it simmer for about an hour, skimming as needed.
Boil it in a brass kettle for convenience.
Do not leave it in the kettle.
Bottle
Once cooled, bottle the vinegar immediately.
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 flavour and aroma, and colour the vinegar as their juice is extracted.
- White wine vinegar
- Extracts and carries the raspberry flavour and acidity into the liquid.
- Sugar
- Sweetens the vinegar and balances its sharp acidity.
The step that matters
Simmer the sweetened juice gently. Sugar dissolves into the juice as it heats, and gentle simmering with skimming keeps the syrup clear and stops it from boiling hard and losing fresh raspberry aroma.
“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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