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Raspberry Vinegar

A sweet syrup made by steeping raspberries in malt vinegar, then adding sugar and boiling.

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

Infuse

  1. Place the raspberries in a crock and pour the malt vinegar over them.

  2. Let the mixture stand for 12 hours.

  3. Strain the mixture through a sieve or muslin bag.

Make the syrup

  1. For each pint of juice, add 1 pound of sugar and boil for 2 to 3 minutes.

  2. Bottle the syrup.

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).

  2. Malt + sugartop 17% of all pairs
    Smell alikelow
    Cooked together325 recipes

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

  3. Malt + vinegartop 17% of all pairs
    Smell alikemoderate
    Cooked together365 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 fruit flavour and colour that the vinegar draws out into the juice.
Malt vinegar
Extracts the raspberry juice and adds the sharp acidity that balances the sweetness.
Sugar
Sweetens the juice and, once boiled, thickens it into a syrup.

The step that matters

Straining the infused mixture. Pressing hard or using a loose cloth lets pulp and seeds through, leaving the syrup cloudy. Letting the fruit drain through a fine sieve or muslin gives a clearer, smoother syrup.

“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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