In a medium to large pot, add the cranberries and water and bring to a boil. Reduce to a simmer and cook until their skins pop and they start to soften, about 3 minutes. Add apples, brown sugar and juice, and continue to cook over medium-low heat until the apples are tender, about 5 more minutes. Add dried cherries, vanilla and spices. Taste and adjust for sweetness, depending how sweet your berries are, you may need to add more brown sugar.

Let cool. Once the cranberry sauce has fully cooled, add fresh raspberries & blueberries and stir gently to combine.