Why it works: Vinegar and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Raspberry Vinegar
Ingredients
Directions
Infuse the fruit
Mash the fruit in a large bowl.
Pour the vinegar over the mashed fruit.
Cover the jar and let it stand in a warm place for 2-3 days.
Strain the mixture through a jelly bag until clear.
Sweeten and bottle
Sweeten with 1 lb. of lump sugar for every quart of liquid.
Heat the vinegar until it begins to boil, then skim it thoroughly.
Remove from heat and let it simmer gently for 5-6 minutes.
Allow to cool, then pour into small bottles and cork tightly.
Store in a dry cupboard until needed.
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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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked together20,806 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
- Fruit
- Provides the raspberry flavour and aroma that the vinegar takes up during standing.
- Vinegar
- Extracts the fruit's flavour and adds the sharp acidity that defines the finished drink.
- Lump sugar
- Sweetens the liquid and balances the sharpness of the vinegar.
The step that matters
Heating and skimming the vinegar before simmering. Heating the sweetened liquid to a boil and skimming off the foam removes impurities and keeps the syrup clear. Simmering only briefly helps preserve the fresh fruit aroma while keeping the liquid stable for storage.
“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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