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
Prepare
Pick and wash the raspberries.
Let them steep in the vinegar for 4 to 5 days.
Strain the mixture without squeezing the raspberries.
Make the syrup
Add the sugar to the strained vinegar and simmer gently over low heat, stirring to dissolve the sugar.
Once it boils, strain through a fine sieve.
Let it cool, then bottle for use.
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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Vinegar + sugartop 15% of all pairsSmell alikemoderateCooked 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
- Ripe raspberries
- Provide the main fruit flavour and aroma that the vinegar takes up during steeping.
- Strong vinegar
- Extracts and preserves the raspberry flavour, giving the drink its sharp acidity.
- Sugar
- Sweetens the sharp vinegar and balances its acidity.
The step that matters
Strain without squeezing the raspberries. Pressing the fruit forces out cloudy pulp and bitter solids, which makes the finished vinegar murky and harsher in taste. Letting it drip through keeps the liquid clear and smooth.
“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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