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 Syrup
Ingredients
Directions
Prepare
Combine 3 quarts of raspberries with 1 quart of vinegar in a container.
Let the mixture stand for 1 day.
Extract the juice
Strain the mixture through a cloth to extract the juice.
Make the syrup
For each pint of juice, add 1 pound of sugar.
Boil the mixture for 20 minutes.
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.
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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 flavor and the juice that becomes the syrup.
- Vinegar
- Adds acidity that sharpens the fruit flavor and balances the sweetness.
- Sugar
- Sweetens the syrup and thickens it as water evaporates during boiling.
The step that matters
Boil the mixture for 20 minutes. Boiling evaporates water, so the sugar concentrates and the syrup thickens. Boiling too briefly leaves the syrup thin and less stable, while boiling too long can darken the sugar and make the flavor harsher.
“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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