In a small saucepan, combine 1 cup wine with sugar and gelatin.

Pour in 1 cup wine and reduce over medium-high heat until almost gone.

Soak saffron in 1/4 cup white wine for a few minutes.

Simmer the prunes over low heat in one cup wine for 20 minutes.

Add 1 cup wine, and stir to deglaze the pan.

Stir in remaining 1 cup wine, cover and cook 10 minutes.

Simmer the prunes in one cup wine plus water to cover for 20 minutes, covered.

Remove the lid, add 1/2 cup wine and bring to a simmer.

Warm 1/3 cup wine in a small saucepan, add raisins and set aside.

Add another 1/2 cup wine, and again stir until it is absorbed.