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Raspberry Vinegar

A fermented raspberry vinegar made by steeping raspberries in vinegar, sweetening with sugar, and diluting with water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Raspberry Vinegar

Why it works: Vinegar and raspberry work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 303 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Raspberry Vinegar

Ingredients

Directions

Prepare the juice

  1. Place 4 quarts of red raspberries in a container and cover with vinegar.

  2. Let stand for 24 hours.

  3. Scald and strain the mixture to extract the juice.

Make the syrup

  1. In a pot, combine 1 pint of the raspberry juice with 1 pound of sugar.

  2. Boil for 20 minutes.

  3. Bottle the mixture.

Serve

  1. To serve, mix 1 glass of water with a generous spoonful of 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 + raspberrytop 15% of all pairs
    Smell alikemoderate
    Cooked together303 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Sugar + raspberrytop 21% of all pairs
    Smell alikelow
    Cooked together3,101 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Red raspberries
Provide the fruit flavour and colour that the vinegar draws out and the juice carries.
Vinegar
Extracts flavour from the raspberries and gives the finished syrup its sharp, acidic tang.
Sugar
Sweetens the syrup and thickens it as it boils, balancing the vinegar's acidity.

The step that matters

Boiling the juice and sugar for 20 minutes. Boiling concentrates the mixture and dissolves the sugar fully, so the syrup thickens and keeps well once bottled. Too short a boil leaves it thin and more prone to spoiling.

Swap the raspberry

How well each one fits the dish's main ingredients (vinegar, sugar):

  1. Vanillafits better
  2. Strawberryfits better
  3. Pineapplefits about as well
  4. Raspberrythe original

Fit is the average pairing score against vinegar, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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