I've gotten it into my head that corn starch is ruining my fruit sauces-- or at least preventing them from being all they can be. No matter how little I use, I can always taste a little tinniness in the end. I know, maybe it's just my imagination. But be that as it may, I tried another strategy tonight-- putting a little orange marmalade in a raspberry sauce, to let pectin do the thickening that the work corn starch was doing. It worked pretty well, but I kind of disliked the flavor influence (could taste the pithiness of the marmalade). Anybody ever used jams to thicken raspberry or blueberry sauces before? Any good flavor matches? What about just adding pectin? How much pectin to use, say, for a pound of raspberries?