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
Place the raspberries in a bowl and pour the white wine vinegar over them.
The next day, strain the mixture without squeezing the fruit.
Pass the strained liquid through a canvas that has been wet with vinegar.
Sweeten and bottle
Transfer the liquid to a stone jar and add the sugar in large lumps.
Stir until the sugar is melted, then place the jar in a saucepan of water.
Simmer the mixture and skim off any foam.
Once cooled, bottle the vinegar and seal 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 fruit flavour and aroma that the vinegar takes up during steeping.
- White wine vinegar
- Extracts flavour from the fruit and gives the finished drink its sharp acidity.
- Sugar
- Balances the vinegar's acidity and adds sweetness to the finished syrup.
The step that matters
Straining without squeezing the fruit. Pressing the raspberries forces out pulp and solids that cloud the liquid and can add bitter, unwanted flavours. Letting the liquid drip through keeps the vinegar clear and clean-tasting.
“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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