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Very Fine Raspberry Vinegar

A homemade raspberry-infused vinegar made by steeping berries in wine vinegar and sweetening with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Very Fine Raspberry Vinegar

Ingredients

Directions

Infuse the vinegar

  1. Fill glass jars or large wide-necked bottles with raspberries and cover with vinegar.

  2. Let infuse for 7 to 10 days, or drain after 4 to 5 days if needed.

  3. Place the fruit in a sieve over a bowl to collect the juice, which will take several hours.

  4. Replace the fruit in the bottles with fresh raspberries and pour the vinegar back over them.

  5. Change the fruit again after 2 to 3 days and drain the vinegar.

Make the syrup

  1. Strain the vinegar through a jelly bag or thick cloth and boil gently for 4 to 5 minutes with the sugar.

  2. Remove any scum that rises during boiling.

  3. Bottle the syrup the next day.

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. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

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

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

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

  3. White wine + sugartop 30% of all pairs
    Smell alikelow
    Cooked 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 main flavour and aroma, and their juice gives the syrup its colour and body.
White wine vinegar
Extracts the raspberry flavour during infusion and gives the finished syrup its sharp acidity.
Sugar
Sweetens the syrup and balances the sharpness of the vinegar, while helping preserve it.

The step that matters

Boiling the strained vinegar with the sugar. Boiling gently for only the stated 4 to 5 minutes dissolves the sugar and skims off scum without over-reducing the liquid. Boiling too hard or too long can darken and dull the fresh raspberry flavour.

“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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