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
Infuse
Pour vinegar over raspberries and let it stand for 2–3 days.
Strain the juice through a cloth.
Cook and bottle
Boil the juice for 20 minutes.
Add 1 lb of loaf sugar for every pint of juice.
Let it cool completely, then bottle and cork it.
For better preservation, tie the cork with bladder.
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 main flavour and colour of the vinegar.
- Vinegar
- Extracts the raspberry flavour and adds acidity that helps preserve the syrup.
- Loaf sugar
- Sweetens the juice and helps preserve it as a thick syrup.
The step that matters
Boil the juice for 20 minutes. Boiling concentrates the juice and sugar mixture and drives off excess water, which affects how well the syrup keeps. Cooling completely before bottling prevents condensation that could spoil 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.
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