Into a medium saucepan, combine the sugar, brown sugar, cloves, allspice berries, cinnamon sticks, orange peel and wine. Bring to a boil over medium heat, stirring occasionally, until the syrup has reduced to about 1 3/4 cups -- about 10 minutes. Place a fine mesh strainer over a 2 cup measuring cup and pour the syrup through. Discard the solids and pour the syrup back into the pot. Add the cranberries and cook over medium high heat stirring occasionally until the cranberries burst, about five or six minutes. Remove from heat and cool to room temperature before transferring to a storage container and refrigerating until ready to serve.