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Very Fine Raspberry Vinegar

A homemade vinegar made by infusing raspberries in wine vinegar and 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. Fill glass jars or large wide-necked bottles with raspberries and cover with vinegar.

  2. Let infuse for 7 to 10 days, or pour off vinegar every 4 to 5 days.

  3. Drain the fruit in a sieve over a bowl to collect the juice.

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

  5. Repeat this process every 2 to 3 days.

  6. After the final infusion, drain the vinegar and strain it through a jelly bag or thick cloth.

Make the syrup

  1. Boil the vinegar gently for 4 to 5 minutes with an equal weight of sugar, removing any scum.

  2. Bottle the syrup the following 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, and release their juice into the vinegar during infusion.
White wine vinegar
Extracts the raspberry flavour and adds the sharp acidity that balances the sweetness.
Sugar
Sweetens the vinegar and, once boiled, thickens it into a syrup that preserves the mixture.

The step that matters

Boiling the vinegar with the sugar. Boiling gently for only a few minutes dissolves the sugar and skims off scum without caramelising it or driving off too much liquid. Overboiling can darken the flavour and make the syrup too thick.

“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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