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
Prepare the juice
Crush the raspberries and let them sit in a basin for 2 days.
Squeeze the mixture through a cloth to extract the juice.
Cook and bottle
Add 1 lb of sugar for each pint of juice and boil for 20 minutes.
Bottle the mixture when it has cooled.
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
- Raspberries
- Provide the fruit juice and the main flavour of the finished vinegar.
- White vinegar
- Provides acidity that sharpens the flavour and helps preserve the mixture.
- Sugar
- Sweetens the mixture and balances the sharpness of the vinegar.
The step that matters
Boil with the sugar for 20 minutes. Boiling dissolves the sugar fully into the juice and helps the mixture keep well once bottled. Bottling only after it has cooled keeps the flavour from being dulled by heat.
“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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