Gently heat sugar and wine in a saucepan.
Once sugar has dissolved, bring to the boil.
Tip in the chilli and cranberries, return to
the boil, then turn the heat down and
simmer for about 10 mins until the
berries have popped but not completely
collapsed. Take off the heat. The sauce
will continue to cook with the heat from
the pan, then thicken as it cools.