Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓
Raspberry Vinegar
Ingredients
Directions
Steep the fruit
Combine raspberries and cider vinegar in a container.
Let sit for 2 to 3 days.
Mash the mixture and strain it through a bag.
Cook the syrup
Add granulated sugar to the strained liquid, using 1 pound for each pint.
Boil the mixture for 20 minutes, skimming off any foam.
Bottle
Bottle the vinegar once it has cooled.
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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Cider + vinegartop 6% of all pairsSmell alikemoderateCooked together3,431 recipes
Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).
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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked together20,806 recipes
Shared aroma: beta-damascenone (apple, rose).
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Cider + sugartop 27% of all pairsSmell alikelowCooked together3,308 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Raspberries
- Provide the main fruit flavor, aroma and color of the vinegar.
- Cider vinegar
- Extracts flavor from the fruit and gives the finished vinegar its sharp acidity.
- Granulated sugar
- Adds sweetness that balances the sharp acidity of the vinegar.
The step that matters
Skim the foam during the boil. Foam rising during the 20-minute boil carries fruit solids and impurities to the surface. Skimming it off keeps the vinegar clear and stops it tasting cloudy or scummy.
“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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