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 ↓
Raspberry Vinegar
Ingredients
Directions
Pour 3 pints of white wine vinegar over 1½ pints of fresh raspberries in a non‑metallic jar or bowl.
The next day, strain the liquid over an equal quantity of fresh raspberries.
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.
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White wine + vinegartop 11% of all pairsSmell alikemoderateCooked together1,776 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
- White wine vinegar
- Provides the acidity and carries the raspberry flavour and colour into the liquid.
- Fresh raspberries
- Supply the main fruit flavour, aroma and colour that the vinegar draws out.
The step that matters
Pour the vinegar over the raspberries in a non‑metallic jar or bowl. Vinegar is acidic and can react with metal, which can taint the flavour and discolour the vinegar. A glass, ceramic or plastic container avoids this.
“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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