Originally Posted by chachahut
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.
Thanks for the tip. I make my own sauces for my own use (1 mustard & 1 KC style sweet red) and have wondered about the small differences between batches. I will pay closer attention to cook time in the future.