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Raspberry Yinegar

A fermented raspberry vinegar sweetened with sugar and flavored with brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Vinegar and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Raspberry Yinegar

Ingredients

Directions

Infuse the raspberries

  1. Pick the raspberries, removing any stalks.

  2. Place 1½ pints of raspberries in a stone jar.

  3. Pour the vinegar over the raspberries.

  4. Let the mixture sit for 24 hours.

Strain and sweeten

  1. Strain the liquid over another 1½ pints of raspberries.

  2. Let the mixture sit for another 24 hours.

  3. Repeat the process with the same quantity of raspberries for a final 24 hours.

  4. Wet a jelly bag with vinegar.

  5. Strain the liquid through the jelly bag.

  6. For each pint of liquid, add 1 lb of powdered sugar.

  7. Stir until the sugar is dissolved.

Heat, flavour and bottle

  1. Cover the jar and place it in a saucepan of boiling water.

  2. Boil for 1 hour, skimming off any scum.

  3. Once cool, add 1 glass of brandy for each pint.

  4. Bottle and seal.

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

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

  2. Vinegar + brandytop 17% of all pairs
    Smell alikemoderate
    Cooked together344 recipes

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

  3. 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 flavour and colour that the vinegar draws out over repeated steeping.
Vinegar
Extracts the raspberry flavour and adds the sharp acidity that defines the drink.
Powdered sugar
Adds sweetness and softens the sharpness of the vinegar.
Brandy
Adds a warming aroma and depth once the syrup has cooled.

The step that matters

Dissolve the sugar fully. Powdered sugar dissolves best in warm liquid. Grains left undissolved settle to the bottom, leaving the syrup gritty and unevenly sweet.

“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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