Combine the sugar, calamondins, and wine in a saucepan. Cook over low heat, stirring constantly, until the sugar dissolves, about 5−7 minutes. Add the cranberries and bring the mixture to a boil. Cook over medium-low heat, stirring frequently, for about 10 minutes, or until the berries pop open.
Remove pan from heat, let mixture cool to room temperature, then pour into a container with a tight-fitting lid. Chill for several hours, at least, before serving; the sauce will thicken as it chills.
Serve with turkey, pork, or chicken. Keeps well in the refrigerator for a month.