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Very Fine Raspberry Vinegar

A vinegar infused with raspberries, sweetened with sugar, and clarified for use.

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 Raspberry Vinegar

Ingredients

Directions

Infuse the raspberries

  1. Fill jars or wide-necked bottles with freshly gathered raspberries, free from stalks.

  2. Cover the raspberries with pale white wine vinegar and let infuse for 7 to 10 days.

  3. After infusion, drain the vinegar and place the fruit in a sieve over a bowl to collect the juice.

  4. Add fresh raspberries to the bottles and pour the drained vinegar back over them.

  5. Change the fruit after 2 to 3 days and repeat the process.

Strain and make the syrup

  1. Once the vinegar has infused again, drain it and pass through a jelly bag or thick linen cloth.

  2. Boil the vinegar gently for 4 to 5 minutes with an equal weight of sugar, removing any scum that rises.

  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

Raspberries
Provide the main flavour and colour that the vinegar takes up during infusion.
Pale white wine vinegar
Extracts and carries the raspberry flavour and sharpness into the finished syrup.
Sugar
Sweetens the vinegar and, once boiled, thickens it into a syrup with preserving body.

The step that matters

Boiling the vinegar with the sugar. Boiling gently for only the stated 4 to 5 minutes avoids over-reducing or scorching the sugar, and skimming removes scum so the syrup stays clear and fresh-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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