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
Infuse the raspberries
Pour 1 quart of vinegar over 3 quarts of raspberries in an earthen vessel.
Let it stand for 24 hours and strain it.
Pour the liquid over 3 quarts of fresh raspberries and let it stand for another 24 hours.
Sweeten and bottle
Strain again and add 1 pound of sugar for each pint of juice.
Boil for 20 minutes, skimming well.
Bottle when cold.
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
- Raspberries
- Provide the main fruit flavour, colour and juice for the vinegar.
- Vinegar
- Extracts flavour from the fruit and gives the syrup its sharp, acidic bite.
- Sugar
- Sweetens the juice and balances the vinegar's acidity, and helps preserve the syrup.
The step that matters
Skimming during the boil. Boiling the sweetened juice for 20 minutes concentrates it into a syrup, and foam and impurities rise to the surface. Skimming them off keeps the syrup clear and clean-tasting.
“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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