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Raspberry Vinegar

A sweet syrup made by steeping raspberries in vinegar, then infusing, straining, sweetening, boiling, and bottling.

From an old cookbook · modernised transcription
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Raspberry Vinegar

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 Vinegar

Ingredients

Directions

Infuse the raspberries

  1. Pour the vinegar over 3 quarts of ripe raspberries in a crock and let steep for 24 hours.

  2. Strain the mixture.

  3. Pour the strained liquid over 3 quarts of fresh raspberries and let infuse for another 24 hours.

  4. Strain again.

Make the syrup

  1. Measure the juice and add 1 pound of white sugar for each pint of juice.

  2. Boil for 20 minutes, skimming off any foam.

  3. Bottle the syrup once cooled.

  4. Mix the syrup with water.

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.

Photo for illustrative purposes only · Contact us to use it

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).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raspberries
Supply the main flavour, aroma and colour of the syrup through their juice.
Vinegar
Adds acidity that draws flavour out of the fruit and gives the syrup a sharp tang.
White sugar
Adds sweetness and body, and thickens the juice as it boils down.

The step that matters

Boiling the juice with sugar. Sugar must fully dissolve before boiling, and the boil must be timed. Boiling too long concentrates and thickens the syrup too far, while too short leaves it thin and less stable.

“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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