Why it works: White wine and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,776 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Raspberry Vinegar
Ingredients
Directions
Infuse the vinegar
Cover the raspberries with vinegar and let them sit undisturbed for 4 days.
Strain the mixture through a fine sieve without pressing the fruit.
Pour the vinegar over a fresh batch of raspberries.
Repeat the process two or three times, draining each batch thoroughly.
Sweeten and bottle
Measure the vinegar.
For each pint, add 12 to 16 ounces of sugar.
Simmer gently for 10 minutes, skimming off any foam.
Once cold, bottle the vinegar for use.
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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White wine + vinegartop 11% of all pairsSmell alikemoderateCooked together1,776 recipes
Shared aroma: beta-damascenone (apple, rose).
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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
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White wine + sugartop 30% of all pairsSmell alikelowCooked together2,586 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 aroma that the vinegar takes up during infusing.
- White wine vinegar
- Extracts flavour from the fruit and gives the finished drink its sharp acidity.
- Sugar
- Balances the sharpness of the vinegar and adds sweetness to the finished syrup.
The step that matters
Do not press the fruit when straining. Pressing forces pulp and small solids through the sieve, which can make the vinegar cloudy and cause it to taste harsher. Letting it drain on its own keeps the liquid clear and smooth.
“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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