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 infusion
Cover the raspberries with vinegar and let them stand overnight.
The next morning, scald and strain the mixture.
Make the syrup and bottle
To the juice, add 1 pint of sugar and boil for 15 minutes.
Bottle the mixture while hot.
Serve
Serve 2 to 3 tablespoons in a glass of cold water.
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
- Red raspberries
- Provide the main fruit flavor and the juice that forms the base of the vinegar.
- Good vinegar
- Extracts flavor from the raspberries and adds the sharp acidity that balances the sweetness.
- Sugar
- Sweetens the juice and, once boiled, thickens it into a syrup that keeps the bottled mixture.
The step that matters
Boil the juice with sugar for 15 minutes. Boiling dissolves the sugar fully and concentrates the liquid into a syrup. Under-boiling leaves it thin and less stable in storage, while the hot bottling helps seal the mixture.
“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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