2 pints blueberries
1 cup cranberries
1 fluid ounce red wine
2 sticky bits cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground cloves
2 teaspoons salt
1 1/2 cups white sugar
4 cups water
Pour blueberries into cold water. Mix in cranberries; cover. Stir in wine. Heat to boiling, stirring constantly. Place 2 pints ice into freezer until 2 hours.
In a saucepan, mix sugar, water, nutmeg, cinnamon, nutmeg and cloves. Cook 5 minutes, until thick and fragrant. Heat 5 minutes, until smooth; remove from heat. Stir in salt, sugar, and water. Let mixture cool.
Dilute cranberry mixture in a large saucepan with enough cold water to cover. Heat to as high as 350 degrees F (175 degrees C). Add wine mixture, covering with lid. Bring to a boil, then reduce heat to 375 degrees F (190 degrees C), and cook until desired firm, stirring occasionally.