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Drink

Raspberry Wine

A beverage made by steeping raisins and raspberries in sugar and spring water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Raisin and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 12,481 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Raspberry Wine

Ingredients

Directions

Prepare the fruit and water

  1. Wash, clean, and stone the raisins thoroughly.

  2. Boil the spring water for 30 minutes.

  3. Pour the hot water into a deep stone jar.

Ferment

  1. Add the raisins, raspberries, and 2 pounds of loaf sugar; stir well.

  2. Cover the jar tightly and place it in a cool location.

  3. Stir the mixture twice a day.

  4. After a few days, strain the liquid through a sieve.

Bottle

  1. Transfer the liquid to a sealed container and add 1 pound of loaf sugar.

  2. Let it sit for 24 hours to settle.

  3. Bottle the wine, adding a little more sugar if desired.

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. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 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

Raisins
Provide natural sugars and yeast-bearing skins that help start fermentation.
Raspberries
Supply the fruit flavour, aroma and colour of the wine.
Loaf sugar
Feeds the yeast to produce alcohol and adds sweetness to the finished wine.
Spring water
Forms the liquid base that carries the fruit and sugar through fermentation.

The step that matters

Covering the jar and stirring. A tightly covered jar keeps out vinegar-making bacteria and fruit flies while still allowing gases to escape slowly. Regular stirring keeps the fruit in contact with the liquid and the yeast active, so fermentation proceeds evenly.

“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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