You can tweak the proportions of vinegar, water and wine here if you like, depending on availability and taste. But, using only water will taste like the sauce was made with only water. The sauce will change, develop and mellow over time.
Makes about 2 cups
Pulse the berries in a food processor or otherwise mash them up very well, then mix with the wine, water and vinegar and infuse overnight (stirring well a few times if you can remember).
The next day, pass the mixture through a food mill, or strain through strainer, pressing out the juices.
Combine all ingredients in a small pot, heat and bring to a simmer whisking, until thickened.
If you want it more thick, add some extra apple sauce, but don't add too much or it will dilute the color.
From here the sauce can be made and refrigerated for a week before serving, or canned. Serve warm or cold.
Notes
*You can make this without apple sauce to really drive the color home if you want, just reduce highbush cranberry coulis until it thickens.*You can mix and match the proportions of wine and vinegar here, kind of, if you only have one or the other it's fine, just substitute water, although it won't be the original version.