Working on a new BBQ sauce with raspberries that I can't get to thicken. Simmer too long to reduce the liquid causes the sauce to burn and become foul. Not long enough and it is too thin. The sauce has to start out thin to cook in the spices and allow for a smooth puree. Has anyone used agar as a sauce thickener? Does it alter the taste or salinity? I had looked at xathan gum as well. Xanthan gum causes problems in people with various food allergies. Pectin is another option but seems to alter the sweetness and acidty levels. Ideally, I am looking for a thickener that thickens without affecting the taste, color, or texture (outside of gelling).