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Raspberry Vinegar

A homemade vinegar made by fermenting raspberries with sugar and juice.

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

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

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

Make the syrup

  1. Scald the mixture and strain it.

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

  3. Boil for 20 minutes and then bottle.

Serve

  1. Mix with water to taste before serving.

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.

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.

  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 flavour and colour, with juice released into the vinegar.
Vinegar
Extracts the raspberry flavour and provides the sharp acidity that defines the drink.
Sugar
Balances the acidity and adds sweetness, and helps preserve the syrup when boiled.

The step that matters

Boil for 20 minutes and then bottle. Boiling the sweetened juice thickens it into a syrup and drives off enough moisture to keep it stable. Bottling before it cools fully may leave the syrup less stable in storage.

“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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