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
Macerate the raspberries
Pick over and rinse a quantity of red raspberries.
Place the raspberries in a crock and cover with good cider vinegar.
Set in a cool place and let stand for 3 to 4 days, stirring once a day.
Extract and sweeten the juice
Put the mixture into a cheesecloth sack and squeeze out the juice, leaving only the seeds.
Bring the juice to a boil and skim off any foam.
Gradually stir in 1 pint of sugar for every pint of juice.
Boil briefly to create a thin syrup.
Bottle
Pour into bottles and seal or use self-sealing jars.
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
- Red raspberries
- Provide the main fruit flavour and colour that the vinegar steeps out.
- Good cider vinegar
- Extracts flavour from the fruit and adds the sharp acidity that defines the syrup.
- Sugar
- Sweetens the juice and, boiled down, thickens it into a syrup that balances the acidity.
The step that matters
Boiling the juice with sugar. Boiling briefly thickens the sugared juice into a thin syrup. Boiling too long can over-concentrate it, while too short a boil leaves it runny and less stable on the shelf.
“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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