Originally Posted by ChicagoSizzlin
Does anyone see any difference when cooking their sauce at a low simmer for longer than 20mins? I have seen some people cook theirs up to 4 hours. I tried it a couple of times and I honestly didn't notice much difference.
Two basic reasons for a long simmer...
1. The longer you cook a high sugar sauce, the deeper the flavor as the sugar caramelizes.
2. Reducing the sauce. Long simmers will drive out some of the water/liquid making for a thicker sauce.
I simmer my house sauce & high sugar sauces for a couple hours. My mustard or hot sauces only go for 1/2 hour.