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
Prepare the infusion
Place raspberries in a container and cover with vinegar.
Let the mixture stand for 24 hours.
Scald the mixture.
Strain the mixture.
Make the syrup and bottle
In a pot, combine 1 pint of the raspberry juice with 1 pound of sugar.
Boil the mixture for 20 minutes.
Bottle the mixture.
Store the bottled vinegar in a cool place; it will keep for years.
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
- Red raspberries
- Provide the flavour and colour that the vinegar takes on during steeping.
- Vinegar
- Extracts raspberry flavour and acts as the sharp, acidic base of the finished drink.
- Sugar
- Sweetens the juice and balances the sharpness of the vinegar.
The step that matters
Boil the raspberry juice and sugar for 20 minutes. Boiling dissolves the sugar fully and concentrates the syrup. This thickens the mixture and helps it keep well once bottled.
“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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