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Raspberry Brandy

A preserved raspberry brandy made by macerating fruit in water, sweetening, boiling, and mixing with brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and brandy are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 11,939 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Raspberry Brandy

Ingredients

Directions

Extract the juice

  1. Pick fine dry fruit and place it in a stone jar.

  2. Put the jar in a kettle of water or on a hot hearth until the juice runs.

  3. Strain the juice and add ½ pound of sugar for every pint of juice.

Make the syrup

  1. Bring to a boil and skim off any foam.

Blend and bottle

  1. Mix equal parts of juice and brandy, shake well, and bottle.

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. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

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

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fine dry fruit
Supplies the juice, which carries the main fruit flavor and aroma of the drink.
Sugar
Adds sweetness and balances the tartness of the fruit juice.
Brandy
Adds alcohol, body, and warm aroma that blend with the fruit flavor.

The step that matters

Skim off any foam after the boil. Foam on a boiling sugar and juice mixture is made of impurities and proteins from the fruit. Removing it keeps the syrup clearer and reduces off-flavors in the finished drink.

“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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