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
Steep
Mash the raspberries slightly and place them in a glass jar with the vinegar.
Cover the jar and let it sit in a cool place for a week.
Strain and cook
Strain the mixture through a fine sieve, allowing the juice to drip for several hours.
In a double saucepan, combine the juice with the sugar and boil gently for 30 minutes.
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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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked 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
- Provide the main fruit flavour and aroma that the vinegar draws out during steeping.
- Vinegar
- Extracts and preserves the raspberry flavour, giving the syrup its sharp acidity.
- Lump sugar
- Sweetens the syrup and balances the acidity of the vinegar, while thickening it as it boils.
The step that matters
Boiling the juice with sugar. Boiling gently for the full time dissolves the sugar and reduces the liquid so the syrup thickens and keeps well. Boiling too hard can scorch the sugar and dull the fresh raspberry flavour.
“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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