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
Fill glass jars or large wide-necked bottles with raspberries and cover with vinegar.
Let infuse for 7 to 10 days, or drain after 4 to 5 days if more convenient.
Place the fruit in a sieve over a deep dish to collect the juice for several hours.
Replace the raspberries in the bottles and pour the vinegar back over them.
Change the fruit again after 2 to 3 days and let it infuse.
Strain and make the syrup
Drain the vinegar and pass it through a jelly bag or thick linen cloth.
Boil the vinegar gently for 4 to 5 minutes with an equal weight of sugar, removing scum as it rises.
Bottle the syrup the next day.
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.
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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 main fruit flavour and colour that the vinegar draws out during infusion.
- White wine vinegar
- Extracts the raspberry flavour and acts as the sharp, acidic base of the syrup.
- Sugar
- Sweetens the infused vinegar and, once boiled, thickens it into a syrup.
The step that matters
Boiling the vinegar with sugar. Boiling gently for only 4 to 5 minutes dissolves the sugar and thickens the liquid without driving off too much vinegar or caramelising the sugar. Removing scum as it rises keeps the syrup clear.
“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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