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Very Fine Raspberry Vinegar

This is a homemade raspberry vinegar made by infusing raspberries in wine vinegar, then boiling with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 raspberries

  1. Remove stalks from freshly gathered raspberries.

  2. Fill glass jars or wide-necked bottles with raspberries.

  3. Cover the raspberries with pale white wine vinegar.

  4. Let the mixture infuse for 7 to 10 days.

  5. Drain the vinegar from the jars.

  6. Place the raspberries in a sieve over a bowl to collect the juice.

  7. Replace the raspberries in the bottles.

  8. Pour the vinegar back over the raspberries.

  9. Change the fruit every 2 to 3 days.

  10. Drain the vinegar after the final infusion.

Make the syrup

  1. Strain the vinegar through a jelly bag or cloth.

  2. Boil the strained vinegar gently for 5 minutes with an equal weight of sugar.

  3. Remove any scum that rises during boiling.

  4. 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 colour, with their juice carried into the vinegar during infusion.
Pale white wine vinegar
Extracts the fruit flavour and gives the syrup its sharp acidity.
Sugar
Sweetens the vinegar and helps preserve the syrup once boiled.

The step that matters

Boiling the strained vinegar with sugar. Boiling gently dissolves the sugar fully and drives off some vinegar aroma while skimming removes scum. Boiling hard can scorch the sugar 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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