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 ↓
Baspberey Vinegar
Ingredients
Directions
Make the syrup base
Cover the raspberries with vinegar and let them stand for 24 hours.
Scald and strain the mixture.
Add 1 pound of sugar to 1 pint of the raspberry juice.
Boil for 20 minutes and then bottle it.
Serve
To use, mix 1 tablespoon of the vinegar with 1 glass of 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.
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 fruit flavour and the juice that forms the base of the vinegar.
- Vinegar
- Extracts the raspberry flavour and adds the sharp acidity that gives the drink its tang.
- Sugar
- Sweetens the mixture and balances the acidity of the vinegar.
The step that matters
Boil for 20 minutes and then bottle it. Boiling the sweetened juice dissolves the sugar fully and reduces the liquid, helping the syrup keep well once bottled. Bottling while still hot is common practice, but the mixture should be fully boiled first.
“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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