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 and strain
Combine raspberries and vinegar in a container and let it stand overnight.
Strain the mixture.
Sweeten, boil and bottle
Add 1 pound of sugar to the strained liquid.
Boil for a few minutes.
Bottle and seal the vinegar.
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
- Supply the main fruit flavour and colour that the vinegar takes on overnight.
- Vinegar
- Provides the sharp acidity that gives the drink its tang and carries the raspberry flavour.
- Sugar
- Adds sweetness that balances the acidity of the vinegar.
The step that matters
Dissolve the sugar fully before bottling. Sugar must dissolve completely in the hot liquid. Undissolved sugar can settle or crystallise later, leaving a gritty, unevenly sweet vinegar.
“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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