From lemon, grate 1 tsp. peel and squeeze 3 Tbs.  juice. From lime, grate 1 tsp. peel and squeeze 2 Tbs.  juice. From orange, grate 1/2 tsp. peel and squeeze 1/4 C.  juice.  In 3-qt. saucepan, combine lemon, lime, and orange peels, cranberries, strawberries with their syrup, wine, and sugar; heat to boiling over high heat. Reduce heat to medium low and cook, uncovered for 15 minutes longer or until sauce thickens, stirring occasionally. Stir in lemon, lime, and orange juices.  Spoon cranberry sauce into serving bowl; cover and refrigerate until well chilled, at least 4 hours.