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Vert Fine Raspberry Vinegar

A homemade raspberry vinegar produced by infusing raspberries in wine vinegar and 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 ↓

Vert Fine Raspberry Vinegar

Ingredients

Directions

Infuse the raspberries

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

  2. Cover the raspberries with wine vinegar.

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

  4. Drain the vinegar.

  5. Place the fruit in a sieve over a bowl to collect the juice.

  6. Add fresh raspberries to the bottles.

  7. Pour the vinegar back over the fresh raspberries.

  8. Change the fruit after 2 to 3 days.

  9. Let it infuse again for 7 to 10 days.

  10. Drain the vinegar.

Make the syrup

  1. Strain it through a jelly bag or thick cloth.

  2. Boil gently for 4 to 5 minutes with the same weight of sugar.

  3. Remove any scum that rises during boiling.

  4. 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 fruit flavour and colour, and their juice gives the vinegar its body.
Wine vinegar
Extracts the fruit flavour and gives the finished syrup its sharp acidity.
Powdered sugar
Sweetens the vinegar and, when boiled, thickens it into a syrup.

The step that matters

Changing the fruit and draining before boiling. Fresh fruit in each infusion pulls more flavour and colour into the vinegar, so the vinegar must be fully drained and strained before sugar is added. Any leftover fruit or pulp left in the liquid can spoil the 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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