Name: Raspberry Vinegar
Ingredients: 4 quarts red raspberries; vinegar (enough to cover raspberries); 1 pound sugar

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

4 quarts red raspberries
vinegar (enough to cover raspberries)
1 pound sugar

Directions

Steep the raspberries

Cover the raspberries with vinegar and let them stand for 24 hours.
Scald and strain the mixture.

Sweeten, boil and bottle

Add 1 pound of sugar to the juice.
Boil for 20 minutes and then bottle.
It is ready for use and will keep for years.

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.

Vinegar + sugartop 15% of all pairs

Smell alikemoderate

Cooked together20,806 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

Red raspberries: Provide the main fruit flavor and the juice that forms the base of the vinegar.
Vinegar: Extracts flavor from the fruit and adds a sharp acidity that balances the sweetness.
Sugar: Sweetens the tart liquid and helps preserve the finished 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.