In medium-sized saucepan, bring sugars and water to boil. Boil, uncovered, for 5 minutes over medium-high heat, stirring occasionally.

Add cranberries, apple, and orange juice. Bring to a boil. Cook, uncovered, over medium-low heat, stirring periodically throughout the cooking process for about 8 minutes then add the blueberries and spices. Increase heat to return mixture to boiling point then reduce heat to medium-low and continue to stir the sauce periodically while cooking it for another 10 minutes or until mixture thickens and blueberries have softened.

Remove saucepan from heat and remove the star anise pod. Add orange rind. Stir frequently as the sauce cools to help it to thicken.

Store, covered, in refrigerator for up to 5 days or freeze for longer storage.