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Drink

Kaspberry Vinegar

A vinegar made by steeping raspberries, sugar, and juice, then boiling and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Kaspberry Vinegar

Ingredients

Directions

Make the syrup

  1. Cover the raspberries with vinegar and let them stand for 24 hours.

  2. Scald the mixture and strain it.

  3. Add 1 pound of sugar to 1 pint of the juice.

  4. Boil for 20 minutes and then bottle the liquid.

Serve

  1. To serve, mix 1 tablespoon of the vinegar with a glass of water.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked 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 the juice that forms the base.
Vinegar
Extracts the raspberry flavour and adds the sharp acidity that defines the drink.
Sugar
Sweetens the juice and balances the acidity of the vinegar.

The step that matters

Boil for 20 minutes and then bottle the liquid. Boiling concentrates the sugar and vinegar flavours and thickens the syrup slightly, which helps it keep. Bottling while still hot helps seal out spoilage microbes, so the liquid should not be left to cool open.

“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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