For the beet sauce, reduce the 3 liters of beetroot juice to one liter. Cut the beets into cubes. Simmer 1 liter of beet juice, cloves, cinnamon, sugar and the diced beets until they are soft.
Reduce red wine, port, jelling sugar, lemon and orange zest to 2/3 of the liquid. Mix beet juice and wine in a 1:1 ratio. Now add the berries and boil for 5 minutes.
Soak gelatin in cold water. Remove the saucepan from the heat, strain the berries and dissolve the gelatin in it and chill.