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Raspberry Brandy

A raspberry spirit made by boiling raspberries with sugar, then adding 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

Make the juice

  1. Scald the raspberries in a stone jar set in a kettle of water or on a hot hearth.

  2. When the juice runs freely, strain it without pressing.

Make the syrup

  1. For every quart of juice, add one pound of loaf sugar and boil, skimming until clear.

  2. Once clear, pour out the mixture and let it cool.

Finish and bottle

  1. Add an equal quantity of 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

Raspberries
Provide the flavor and juice that form the base of the liqueur.
Loaf sugar
Adds sweetness and body, balancing the tartness of the raspberry juice.
Brandy
Acts as the spirit that preserves the mixture and carries the aroma.

The step that matters

Skimming the boiled juice and sugar until clear. Skimming removes foam and coagulated particles that would otherwise cloud the liqueur and can spoil its appearance. Keeping the mixture from boiling over also prevents loss of the juice.

“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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