Stir together sugar and wine in a heavy 3 qt. saucepan over low heat until blended. Add cranberries, bring to a boil, and cook over medium-high heat, stirring often, until cranberry skins begin to split (around 10 minutes or so). Remove from heat and mash with a potato masher to desired consistency for whole berry sauce.
Or if you prefer a more pureed type sauce, let mixture cool for 15 minutes. Then pulse mixture in a food processor 3 or 4 times, or until the cranberries are pureed to desired consistency.