Why it works: White wine and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,776 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Raspberry Vinegar
Ingredients
Directions
Infuse the vinegar
Pour the vinegar over the raspberries in glass jars.
Cover with thick white paper and let sit for 6-7 days.
Drain the mixture, allowing the juice to fully drain into a basin.
Replace the raspberries with fresh ones and pour the vinegar over them.
After 3-4 days, drain again and pass the liquid through a jelly bag.
Make the syrup
Boil the liquid with an equal weight of sugar for 5 minutes, skimming thoroughly.
Leave the mixture in earthen vessels overnight.
Bottle
Bottle in small, dry bottles using new corks, sealing securely after a few 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.
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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White wine + vinegartop 11% of all pairsSmell alikemoderateCooked together1,776 recipes
Shared aroma: beta-damascenone (apple, rose).
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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
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White wine + sugartop 30% of all pairsSmell alikelowCooked together2,586 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 flavour and colour that the vinegar extracts over repeated soakings.
- White wine vinegar
- Acts as the solvent that draws flavour and colour out of the raspberries.
- Sugar
- Sweetens the vinegar and balances its acidity, and helps preserve the finished liquid.
The step that matters
Boiling with sugar and skimming. Boiling the strained liquid with sugar dissolves the sugar and concentrates the flavour, while skimming removes foam and impurities that would otherwise cloud the syrup and spoil it sooner.
“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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