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Very Fine Raspberry Vinegar

A homemade raspberry vinegar made by infusing fresh raspberries in wine vinegar and sweetening with 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 vinegar

  1. Remove the stalks from the raspberries.

  2. Place the raspberries in glass jars or wide-necked bottles.

  3. Cover the raspberries with vinegar.

  4. Let the mixture infuse for 7 to 10 days.

  5. Drain the vinegar.

  6. Place the fruit in a sieve over a bowl to collect the juice.

  7. Add fresh raspberries to the bottles.

  8. Pour the vinegar back over the fresh raspberries.

  9. After 2 to 3 days, repeat the process with fresh raspberries.

  10. Drain the vinegar again.

Make the syrup

  1. Strain it through a jelly bag or cloth.

  2. Boil the vinegar gently for 4 to 5 minutes with an equal weight of sugar, skimming off any scum.

  3. Bottle the syrup the next 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 fruit flavour and colour that the vinegar takes up during infusion.
White wine vinegar
Extracts flavour from the fruit and gives the syrup its sharp, acidic character.
Sugar
Sweetens the vinegar and balances its acidity, and helps preserve the syrup.

The step that matters

Boiling the vinegar with sugar. Boiling only gently for the stated time keeps the fresh raspberry aroma from cooking off, while skimming removes scum that would cloud the syrup. Sugar dissolves fully in the hot vinegar, so it sweetens evenly and helps the syrup keep.

“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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