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
Fill glass jars or large wide-necked bottles with ripe raspberries and cover them with vinegar.
Let the mixture infuse for 7 to 10 days.
Alternatively, pour the vinegar off after 4 to 5 days.
Drain the raspberries in a sieve over a bowl to collect the juice.
Replace the raspberries in the bottles.
Pour the vinegar back over the raspberries.
Change the raspberries again after 2 to 3 days.
Let the raspberries infuse.
After the final infusion, drain the vinegar.
Strain and make the syrup
Strain the vinegar through a jelly bag or thick cloth.
Boil the vinegar gently for 4 to 5 minutes with an equal weight of sugar, skimming off any scum.
Bottle the syrup the next day.
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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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 during infusion.
- White wine vinegar
- Extracts the raspberry flavour and acts as the sharp, acidic base of the syrup.
- Sugar
- Sweetens the vinegar and, when boiled into a syrup, helps it keep and gives it body.
The step that matters
Boiling the vinegar with sugar. Boil gently and only for the stated time, skimming scum as it forms. Vigorous or prolonged boiling can drive off the delicate aroma and darken the flavour, while skimming keeps the syrup clear.
“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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