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Raspberry Vinegar

A fermented raspberry vinegar made by mashing berries with vinegar, adding sugar, boiling, and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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

Make the juice

  1. Mash the raspberries with the vinegar and let the mixture stand covered for 24 hours.

  2. Strain the mixture to extract the juice.

Cook and bottle

  1. Add 1 pound of sugar for each pint of juice.

  2. Boil the mixture for 30 minutes.

  3. Bottle and seal the raspberry vinegar.

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
Provide the main fruit flavour and colour, and release juice when mashed.
Vinegar
Adds acidity that gives the syrup its tart, sharp character and helps preserve it.
Sugar
Balances the acidity with sweetness and thickens the syrup as it boils.

The step that matters

Boil the mixture for 30 minutes. Boiling dissolves the sugar fully and concentrates the flavour, while the acid and sugar together help keep the finished vinegar stable in the bottle.

“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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