Rex, the last thread seems to be closed, so I will answer you here. I fell in love with the raspberry sauce; the only other frozen fruit I use is cranberry. Around this time of year when cranberries start showing up in the market, I buy bags and bags of them and throw them in the freezer. That way I can make cranberry upside down cake and cranberry sauce and cranberry sundae sauce for ice cream any time I want. Otherwise I am strictly a fresh fruit girl, with an occasional can or 2 in there for those emergencies when I'm sick in bed and can't get to the store. For the red cabbage, I sauteed an onion and a diced unpeeled Granny Smith apple. Then I added sliced up red cabbage, a spoonful of raisins, salt, pepper, caraway seeds, red wine vinegar and water and covered the pot and let the cabbage cook. At the end I decided the vinegar taste was too strong so I mellowed it out with some sugar; next time I think I would also add the caraway seeds later in the cooking process.