Dessert Sauces

The dessert sauce my partner and I made was a fruit syrup.  The fruit syrup included water, surgar, and cranberries.  If someone else was to make the fruit syrup we made, I would advise they put the syrup through a mesh strainer to make sure only the syrup is left, not the actual cranberry pieces.  The two fruit sauces used in lab were the fruit syrup, and the berry coulis.  A fruit syrup is cooked with the fruit, then the fruit is drained from the syrup.  Unlike a coulis, the fruit syrup contains more sugar, and water.  A coulis is cooked with the fruit, contains less sugar than the fruit syrup and includes lemon juice instead of water.  When the coulis is done being cooked, the fruit is blended into the sauce instead of drained.