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
Steep the fruit
Place the raspberries in a jar and pour in enough vinegar to cover them.
Let the mixture sit for two weeks.
Strain and sweeten
Strain the liquid from the raspberries.
For every pint of juice, add ¼ pound of lump sugar.
Heat and bottle
Heat the mixture gently without boiling, skimming off any foam.
Bottle the vinegar and seal it tightly.
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.
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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
- Raspberries
- Provide the fruit flavour and colour that the vinegar draws out during steeping.
- Vinegar
- Extracts the fruit's flavour and gives the finished drink its sharp acidity.
- Lump sugar
- Adds sweetness that balances the sharpness of the vinegar.
The step that matters
Heat gently without boiling. Gentle heat dissolves the sugar and keeps the fresh fruit aroma. A rolling boil dulls that delicate aroma, so the mixture should only be warmed and foam skimmed from the surface.
“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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