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Red Raspberry Vinegar

A homemade vinegar made by fermenting raspberries with wine vinegar and 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 ↓

Red Raspberry Vinegar

Ingredients

Directions

Infuse the raspberries

  1. Mash the raspberries in a bowl.

  2. Pour the white wine vinegar over the mashed raspberries.

  3. Let the mixture stand overnight.

  4. Strain the mixture through a jelly bag.

Sweeten and boil

  1. For each pint of the liquid, add 1 pound of loaf sugar.

  2. Boil the mixture for five minutes, skimming off any foam.

Bottle

  1. Bottle the vinegar and seal.

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
Provides the main fruit flavour, aroma and colour of the vinegar.
White wine vinegar
Adds acidity and draws flavour out of the raspberries as it stands.
Loaf sugar
Adds sweetness and balances the sharpness of the vinegar.

The step that matters

Boil the mixture for five minutes, skimming off any foam.. Boiling dissolves the sugar fully and concentrates the flavour. Foam rises to the surface and carries impurities, so skimming it keeps the vinegar clear and clean-tasting.

“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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