Potential Cider Problem?

Hi everyone! I'm pretty new at making hard cider. I am worried my first attempt has failed miserably.

I followed the recipe below and am ready to bottle. However, I tried some and it was horrible. No apple/raspberry flavor. Just wondering if I did something wrong?

5 Gal Apple Cider (made sure there was no preservatives)
2 lbs frozen raspberries (no preservatives or added ingredients)
1 pkg champagne yeast (used Red Star brand)
3/4 cup priming sugar (corn) haven't used yet

1. Place cider in fermenter and pitch yeast (Original Gravity at 1.045)
2. Ferment for 7-10 days (10 in this case) then transfer to secondary fermenter
3. Steep raspberries in enough 150-degree water to cover for 20 mins, add raspberries and water to fermenter.
4. Ferment for 2 weeks, rack to 3rd fermenter and let sit for 3-4 days

This is where I am now. (Gravity is now 1.000)

Any suggestions as to what I did wrong or am I on the right track?

Thanks for all your help!!!

-Jer

Apple juice ferments down very low. A sub 1.000 gravity wouldn't be surprising. No worries.