Name: Anotheb Raspberry Vinegar
Ingredients: 2 pounds raspberries; 1 pound sugar; ½ pint cider vinegar

Why it works: Cider and vinegar are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,431 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Anotheb Raspberry Vinegar

Ingredients

2 pounds raspberries
1 pound sugar
½ pint cider vinegar

Directions

Cook the fruit

Mash the raspberries and sugar together in a porcelain kettle.
Cook the mixture like a jam for 20 minutes.
Stir in ½ pint of cider vinegar for every pound of fruit.
Bring to a boil and then strain the mixture.

Bottle

Once cooled, bottle and cork it.

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.

Cider + vinegartop 6% of all pairs

Smell alikemoderate

Cooked together3,431 recipes

Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).
Sugar + vinegartop 15% of all pairs

Smell alikemoderate

Cooked together20,806 recipes

Shared aroma: beta-damascenone (apple, rose).
Sugar + cidertop 27% of all pairs

Smell alikelow

Cooked together3,308 recipes

Shared aroma: ethanol (alcoholic, ethereal).

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 the juice that forms the base of the syrup.
Sugar: Sweetens the mixture and helps preserve it by binding water and thickening the syrup.
Cider vinegar: Adds sharp acidity that gives the finished vinegar its tang and helps preserve it.

“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.