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 Syrup
Ingredients
Directions
Make the syrup
Drain the vinegar from the raspberries through a jelly bag or thick linen cloth.
Boil the vinegar gently for 4 to 5 minutes with the sugar, removing any scum that rises.
Bottle
Bottle the syrup the next day, following the directions for strawberry vinegar.
If fruit is scarce, you can change the raspberries twice and leave them in the vinegar for a few more days.
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.
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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 main fruit flavour and aroma that the vinegar takes up.
- Vinegar
- Extracts the raspberry flavour and adds the sharp acidity that balances the sweetness.
- Sugar
- Sweetens the syrup and thickens it slightly as it boils.
The step that matters
Boil the vinegar gently. Boiling gently for only 4 to 5 minutes keeps the fresh raspberry aroma from cooking off, while skimming removes scum that would cloud the syrup.
“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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