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Drink

Raspberry Wine

A fermented beverage made from raspberries, water, sugar, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and brandy are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 11,939 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Raspberry Wine

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the must

  1. Gather ripe, dry raspberries and crush them immediately.

  2. Mix the crushed raspberries with sugar to preserve flavor.

  3. Add 1 quart of water for every quart of raspberries.

  4. Stir well and let it ferment for 3 days, stirring 5-6 times daily.

Age and bottle

  1. Transfer to a cask and seal it tightly.

  2. Let it stand for 3 months, then bottle it.

  3. Add 1 tablespoon of brandy to each bottle.

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. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raspberries
Provide the main fruit flavor and natural sugars that ferment into the wine.
Lump sugar
Feeds the yeast during fermentation and adds sweetness and body to the finished wine.
Brandy
Added at bottling to raise the alcohol content and help preserve the wine.

The step that matters

Stirring during the 3-day fermentation. Stirring several times a day keeps the fruit pulp submerged and in contact with the liquid, letting air reach the mixture and helping the yeast ferment evenly. Skipping it can leave pulp floating and encourage spoilage.

“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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