In a small saucepan over high heat, bring the cranberry juice to a boil and reduce to ¼ cup. Set aside to cool. In a medium saucepan over high heat, bring 2 inches of water to a simmer. Place the cranberries in a steamer basket or insert and steam 10 to 12 minutes, or until the berries are softened (alternatively, the berries can be boiled, but you may lose some of the juice). Transfer the berries to the bowl of a food processor or blender and puree until smooth. Set aside to cool. In a small bowl, whisk together the soy sauce and cornstarch until smooth. In a medium saucepan combine the honey, hoisin, spice powder, oil, wine, and the reserved cranberry juice and cranberry puree; bring to a simmer. Stir in the soy mixture and continue to simmer until the sauce thickens; about 10 minutes. Brought to you by Chef Irene Li from The Cranberry Chef Collective