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 ↓
Easpbeery Vinegar
Ingredients
Directions
Infuse
Fill a jar with red raspberries picked from the stalks.
Pour in enough vinegar to fill the jar.
Let it stand for ten days.
Strain and sweeten
Strain the mixture through a sieve without pressing the berries.
To every pint of juice, add 1 pound of loaf sugar.
Boil and bottle
Boil the mixture like other syrups.
Let it cool and then bottle.
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.
-
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 flavour and aroma that the vinegar draws out.
- Vinegar
- Extracts flavour from the berries and gives the finished liquid its sharp acidity.
- Loaf sugar
- Adds sweetness and body to the juice, balancing the acidity of the vinegar.
The step that matters
Strain without pressing the berries. Pressing the berries pushes pulp and solids through the sieve, which clouds the juice. Letting it drip gives a clearer, smoother 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.
More raspberry vinegar recipes
You might also like
Sugar Vinegar20 recipes
Vegetable Soup350 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.