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Drink

Berrry Vinegar

A preserved fruit condiment made by steeping berries in vinegar and sugar.

From an old cookbook · modernised transcription
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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 ↓

Berrry Vinegar

Ingredients

Directions

Infuse

  1. Mix the berries with vinegar in a ratio of 3 quarts of berries to 1 quart of vinegar.

  2. Let it sit for 2 to 3 days.

  3. Strain the mixture.

Sweeten and bottle

  1. Add 1 pound of white sugar for each pint of juice.

  2. Bottle the mixture without sealing tightly.

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. 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

Berries
Provide the main fruit flavor, aroma and color, and release juice into the vinegar.
Vinegar
Adds acidity and a sharp tang that draws flavor out of the fruit.
White sugar
Adds sweetness that balances the sharpness of the vinegar.

The step that matters

Bottle without sealing tightly. The mixture can keep changing after bottling, and any gas it gives off can build pressure in a tightly sealed bottle.

“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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