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Raspberry Vinegar

A fermented raspberry vinegar made by macerating berries in cider vinegar, water, and sugar, then boiling and bottling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Raspberry 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 ↓

Raspberry Vinegar

Ingredients

Directions

Infuse the vinegar

  1. Mash the raspberries in a stone jar and cover with cider vinegar.

  2. Let the mixture sit in the sun for 12 hours, then in the cellar overnight, stirring occasionally.

  3. Strain the mixture and discard the berries.

  4. Add fresh raspberries equal to the amount you removed.

  5. Pour the strained vinegar over the fresh raspberries and let sit in the sun all day.

  6. Strain again the next day and add 1 pint of water for each quart of juice.

Sweeten and bottle

  1. For every 3 pints of liquid, add 5 pounds of sugar.

  2. Heat the mixture on a gentle fire, stirring until the sugar dissolves.

  3. Bring to a boil, skimming well, then bottle while warm and seal corks with paraffin.

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.

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.

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

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

  2. Vinegar + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

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

  3. Cider + sugartop 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 flavour and colour that the vinegar draws out.
Cider vinegar
Extracts the raspberry flavour and provides the sharp acidity that defines the drink.
Sugar
Balances the acidity and gives the syrup body and sweetness.
Water
Dilutes the juice to a drinkable strength before sweetening.

The step that matters

Heating until the sugar dissolves. Heating gently while stirring dissolves the sugar fully without scorching. Undissolved sugar can crystallise in the bottle, and skimming the boil removes foam and debris that would otherwise spoil the syrup's clarity.

“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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