Pour the wine in a sauce pan.
Add the nutmeg, cloves, allspice, cardamom, star anise, cinnamon stick, vanilla bean (split lenghtwise), ginger slices, and peel from half of an organic orange.
Bring to a boil and simmer uncovered over a medium-low heat for 12-15 minutes.
Then turn off the heat and cover with a lid.
Set aside to infuse for at least 30 minutes.
Strain into another sauce pan and return to the heat.
Add the Erythritol and berries.
Cook over a medium heat until it starts to boil (this will take 10-15 minutes).
Lower the heat and simmer for about 3 minutes.
Turn off the heat and add the chia seeds.
Mix with a spatula and set aside for 20-30 minutes to allow the chia seeds to gel and soak up the juices.
Transfer to a jar.
Keep sealed and refrigerated for up to a week, or freeze in an ice cube tray for up to 6 months.