Appears in Cook's Illustrated May/June 2003, America's Test Kitchen TV
Tired of thick, overly sweet fruit sauces that taste like jam? We found a way to make one with bright, fresh flavors using only a few simple ingredients.
We found that simpler was better when developing the best berry dessert sauces. Tired of thick, overly sweet fruit sauces that tasted like jam, we made a variety of sauces with bright, fresh flavors by simmering fruit, sugar, salt, and lemo...