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Raspberry Vinegar

A fermented raspberry vinegar made by steeping raspberries in vinegar, adding sugar, boiling, and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

Infuse the raspberries

  1. Pour vinegar over 2 pounds of raspberries.

  2. The next day, strain the liquid over 2 pounds of fresh raspberries.

  3. Let it stand for one day.

Sweeten and bottle

  1. Strain into a stone jar.

  2. Add 1 pound of sugar to each pint of liquid. Stir until dissolved.

  3. Place the jar in hot water.

  4. Boil for one hour.

  5. Skim the mixture.

  6. Bottle it when cold.

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 fruit flavor and deep red color to the vinegar.
Vinegar
Extracts raspberry flavor and adds the sharp acidity that defines the final drink.
Sugar
Balances the sharp acidity with sweetness and helps preserve the syrup.

The step that matters

Stir until dissolved.. Sugar must fully dissolve into the liquid before heating. Undissolved crystals can settle to the bottom or form grains later, leaving the syrup uneven and gritty.

“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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