Into a pan put the sugar and water and heat through very gently, stirring all the time, until the sugar has fully dissolved. Then simmer the mixture until it thickens (takes a few minutes). Place to one side. Into another pan pour the red wine and orange juice and stir in all the spices and redcurrant or cranberry jelly. Heat gently, stirring all the time. When the jelly has fully dissolved, bring the mixture to the boil. Then pour through a strainer into the syrup mixture in the first pan so that all the solids are removed. Stir well and leave to cool, then refrigerate for 2-3 hours minimum. When thoroughly chilled, transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.