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Very Fine Raspbbrbt Vinegar

A preserved raspberry vinegar made by infusing fresh raspberries in wine vinegar, then straining and sweetening with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: White wine and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,776 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Very Fine Raspbbrbt Vinegar

Ingredients

Directions

Infuse the raspberries

  1. Fill glass jars or large wide-necked bottles with fresh raspberries.

  2. Cover the raspberries with wine vinegar.

  3. Let the mixture infuse for 7 to 10 days.

  4. Strain the vinegar through a sieve over a bowl to collect the juice.

  5. Replace the raspberries in the bottles.

  6. Pour the vinegar back over the raspberries.

  7. Change the raspberries every 2 to 3 days.

  8. Strain the vinegar again.

Make the syrup

  1. Boil the strained vinegar gently with powdered sugar for 4 to 5 minutes.

  2. Skim off any scum.

  3. Bottle the syrup the next day.

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. White wine + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together1,776 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. White wine + sugartop 30% of all pairs
    Smell alikelow
    Cooked together2,586 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

Fresh raspberries
Provide the flavour and colour that the vinegar takes up during infusion.
White wine vinegar
Extracts the raspberry flavour and provides the sharp acidity of the finished vinegar.
Powdered sugar
Sweetens the strained vinegar, balancing its acidity in the finished syrup.

The step that matters

Boiling the strained vinegar with sugar. Boil gently rather than hard. Sugar dissolves into the vinegar, and vigorous boiling can drive off aroma and over-concentrate the syrup. Skimming removes scum that would cloud the finished syrup.

“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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