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 2 pounds of raspberries in a bowl and pour ½ gallon of white wine vinegar over them.
The next day, strain the liquid over 2 pounds of fresh raspberries without squeezing the fruit.
Repeat this process for another day, then pass the mixture through a canvas wet with vinegar.
Sweeten and bottle
Combine the liquid in a stone jar with 1 pound of sugar for every pint of juice, stirring until dissolved.
Stand the jar in a saucepan of water and simmer, skimming well.
Once cooled, bottle the mixture and cork tightly.
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 colour, with their juice carrying the fruit aroma into the vinegar.
- White wine vinegar
- Extracts the fruit's flavour and acts as the sharp, acidic base of the finished syrup.
- Sugar
- Sweetens the liquid and, with heat, thickens it into a syrup while balancing the vinegar's acidity.
The step that matters
Not squeezing the fruit when straining. Pressing the raspberries forces out pulp and seeds, which cloud the liquid and can add bitterness. Letting the juice drip through keeps the final mixture 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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