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Very Fine Raspberry Vinegar

A homemade vinegar made by infusing raspberries in wine vinegar and sweetening with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Very Fine Raspberry Vinegar

Ingredients

Directions

Infuse the raspberries

  1. Fill glass jars or wide-necked bottles with freshly gathered raspberries, removing their stalks.

  2. Cover the raspberries with pale white wine vinegar and let them infuse for 7 to 10 days.

  3. Drain the vinegar.

  4. Place the raspberries in a sieve over a bowl to collect the juice.

  5. Replace the raspberries in the bottles.

  6. Pour the vinegar back over the raspberries.

  7. After 2 to 3 days, change the raspberries again.

  8. Let the raspberries infuse for the same time.

  9. Drain the vinegar.

Make the syrup

  1. Strain it through a jelly bag or thick cloth.

  2. Boil it gently for 5 minutes with the powdered sugar.

  3. Remove any scum that rises during boiling.

  4. Bottle the syrup the next day.

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. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. White wine + sugartop 30% of all pairs
    Smell alikelow
    Cooked 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 of the vinegar and syrup.
Pale white wine vinegar
Extracts the raspberry flavour and carries it into the finished vinegar.
Powdered sugar
Sweetens the vinegar and helps form a syrup that keeps well.

The step that matters

Boiling the vinegar with sugar. Boiling gently dissolves the sugar fully and drives off some volatile aroma, while removing scum keeps the syrup clear. Boiling hard can overcook the flavour and make the syrup cloudy.

“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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