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 ↓
Fruit Vinegar
Ingredients
Directions
Ensure the fruit is ripe, fresh, well-picked, and dry.
Place one-third of the fruit into large glass jars or wide-necked bottles.
Add 1½ pints of vinegar for each pound of fruit.
Cover the jars with thick paper and let them stand for 3 to 4 days.
Pour off the vinegar and suspend the fruit in a jelly bag or cloth until all liquid has passed through without pressure.
Add another third of fresh fruit to the jars and pour the vinegar over.
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.
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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked 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
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