Name: Raspberry Vinegar
Ingredients: 4 quarts red raspberries; enough vinegar to cover raspberries; 1 pound sugar; 1 pint raspberry juice; 1 glass of water

Why it works: Vinegar and raspberry work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 303 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Raspberry Vinegar

Ingredients

Directions

Make the infusion

Place the raspberries in a container and cover with vinegar.
Let them sit for 24 hours.
Scald the mixture.
Strain the mixture to extract the juice.

Make the syrup

In a pot, combine 1 pint of raspberry juice with 1 pound of sugar.
Boil the mixture for 20 minutes.

Bottle and serve

Bottle the raspberry vinegar; it is ready for use and can be stored for years.
To serve, mix 1 tablespoon of raspberry vinegar with 1 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.

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.

Vinegar + raspberrytop 15% of all pairs

Smell alikemoderate

Cooked together303 recipes

Shared aroma: acetic acid (sour, vinegar).
Vinegar + sugartop 15% of all pairs

Smell alikemoderate

Cooked together20,806 recipes

Shared aroma: beta-damascenone (apple, rose).
Sugar + raspberrytop 21% of all pairs

Smell alikelow

Cooked together3,101 recipes

Shared aroma: 2,3-butanedione (butter, sweet).

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 colour that the vinegar draws out.
Vinegar: Extracts flavour from the raspberries and acts as a preservative in the finished vinegar.
Sugar: Adds sweetness and balances the sharpness of the vinegar.