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
Make the juice
Pour the vinegar over the raspberries and let it stand for 4 days.
Strain the mixture through cheesecloth and hang it up to drain overnight without squeezing.
Sweeten and bottle
For every pint of juice, add 1 lb of sugar and gently simmer for about 10 minutes without boiling.
Once cooled, pour the mixture into bottles.
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
- Vinegar
- Extracts and preserves the raspberry flavour and gives the syrup its sharp acidity.
- Raspberries
- Supply the main fruit flavour and colour, and the juice that becomes the syrup.
- Sugar
- Sweetens the vinegar and thickens the syrup, balancing its acidity.
The step that matters
Simmering without boiling. Simmering gently keeps the syrup from turning harsh or cooked-tasting, since vinegar and sugar at a rolling boil can lose the fresh raspberry aroma and darken the flavour.
“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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