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Raspberry Vinegar

A homemade vinegar made by steeping raspberries in vinegar, straining, sweetening, and boiling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Raspberry Vinegar

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

  1. Pour 2 quarts of vinegar over 4 quarts of ripe raspberries.

  2. Let it stand for 24 hours.

  3. Strain the mixture.

  4. Pour the juice over another 4 quarts of fresh raspberries.

  5. Let this stand for another 24 hours.

  6. Strain again.

Sweeten and cook

  1. Add 1 pound of granulated sugar to every pint of juice.

  2. Stir until dissolved.

  3. Pour the mixture into a preserving kettle.

  4. Boil for 1 hour, skimming as needed.

  5. Seal 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.

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.

  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

Raspberries
Provide the bulk of the flavor and color, releasing their juice into the vinegar during standing.
Vinegar
Extracts raspberry flavor and adds the sharp acidity that defines the finished syrup.
Granulated sugar
Sweetens the juice and balances the vinegar's acidity.

“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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