Make the cranberry simple syrup:
I a small saucepan combine cranberries, water, and sugar. Bring to a boil over medium/high heat. Reduce the heat to low and allow to simmer until the cranberries have burst and released their tart juice, about 15 minutes. Remove from heat and allow to steep for about 20 minutes. Strain the syrup into a jar with a tight fitting lid and store in the refrigerator until ready to use. Makes about 1 1/2 cups of cranberry simple syrup.
Make the berry puree:
Add the berries to a blender. Blend on high until smooth. Strain and discard the solids. Store in a container with a tight fitting lid until ready to use.
Make the sangria:
To a large punch bowl (when I say super I mean large enough to hold a gallon of booze) add the cranberries, pomegranate seeds, and assorted berries.
To the fruit add the cranberry simple syrup, berry puree, pomegranate juice, berry vodka, and red wine. Mix thoroughly to combine. Cover and chill in the refrigerator for at least 2 hours or overnight.
Serve sangria over ice with club soda or seltzer.