Why it works: Sugar and vinegar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Raspberry Vinegar
Ingredients
Directions
Prepare the juice
Mash the raspberries in a pan with a large wooden spoon or masher.
Strain the juice through a jelly bag.
Make the vinegar
In a pot, combine the raspberry juice, sugar, and vinegar.
Heat the mixture over medium heat until it boils for 1-2 minutes, then skim off any foam.
Let it cool, then bottle and cork it tightly.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Sugar + vinegartop 15% of all pairsSmell alikemoderateCooked together20,806 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 fruit flavor and aroma, and most of the juice that gives the vinegar its colour.
- Sugar
- Adds sweetness that balances the sharpness of the vinegar.
- Vinegar
- Provides the acidity that preserves the mixture and gives it its tangy bite.
The step that matters
Boiling and skimming the mixture. Boiling briefly dissolves the sugar and helps the flavours blend, while skimming removes foam that can spoil or cloud the finished vinegar. Skip the skim and the bottled vinegar may taste off or look cloudy.
“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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