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Another Raspberry Vinegar

A homemade raspberry vinegar made by cooking raspberries and sugar, then adding cider vinegar, boiling, straining, and bottling.

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

Another Raspberry Vinegar

Ingredients

Directions

Cook the fruit

  1. In a porcelain kettle, mash the raspberries and sugar together.

  2. Cook the mixture like a jam for 20 minutes.

Finish and bottle

  1. Stir in ½ pint of cider vinegar for every pound of fruit.

  2. Bring to a boil and then strain the mixture.

  3. Once cooled, bottle and cork the vinegar.

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. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

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

  3. 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
Supply the main fruit flavour and the juice that forms the base of the vinegar.
Sugar
Adds sweetness and, while cooking, helps the fruit thicken into a jam-like mixture.
Cider vinegar
Adds acidity that gives the raspberry flavour its sharp, tangy edge.

The step that matters

Cooking the fruit and sugar like a jam. The fruit and sugar must cook long enough to thicken and concentrate the flavour. Cooking too briefly leaves the mixture thin and watery, which weakens both the texture and the final flavour once the vinegar is added.

“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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