Cranberry Raspberry Sauce

1 (12-ounce) package fresh or frozen cranberries
2 cups fresh or frozen raspberries
1 cup Merlot (red wine)
1 cup sugar

Combine cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Mash the cranberries with the back of spoon, as needed. Lower heat and simmer for 15 minutes.
Cool at room temperature; pour into serving bowl, cover and refrigerate.
Serve hot or cold, as desired. Makes about 4 1/2 cups.