Why it works: Vinegar and sugar 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
Make the vinegar
Combine 1 pint of raspberries and 1 pint of vinegar in a container and let it stand for three days.
Strain the mixture to extract the juice.
Sweeten and bottle
For each pint of juice, add 1 pound of white sugar and boil until it thickens, skimming off any foam.
Cool the mixture and bottle it immediately.
If the vinegar is very strong, dilute it with a little water.
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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Vinegar + sugartop 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 juice and the main flavour of the vinegar.
- Vinegar
- Extracts flavour from the raspberries and gives the syrup its sharp acidity.
- White sugar
- Sweetens the juice and thickens it into a syrup as it boils.
The step that matters
Boiling the juice with sugar. Boiling must go on until the mixture thickens, because sugar concentrated by heat sets the syrup's texture and helps it keep. Skim off foam as it forms so the bottled syrup stays clear.
“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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