Heat a medium saucepan over medium heat and add the sugar and wine. Stir to combine, bring to a simmer and cook until the sugar dissolves and the mixture simmers with thick, slow bubbles, 6 to 8 minutes (the temperature will be between 234° and 240° on an instant-read thermometer).

Add the cranberries, stir to combine and reduce the heat to low. Cook for 3 minutes, then squeeze the juice from the orange quarters into the pan and add the squeezed orange quarters along with the cinnamon stick, allspice berries, bay leaf, and salt. Cook, stirring often until the cranberries begin to burst and the sauce thickens 10 to 15 minutes.

Remove the pan from the heat and set aside to cool for 10 minutes. Remove and discard the orange quarters, cinnamon stick, allspice berries, and bay leaf, and set the compote aside to cool completely. The cranberry compote can be left as is or transferred to a blender, or use a stick blender to puree until smooth. Store the compote in an airtight container in the refrigerator for up to 1 week.