Preheat oven to 250°F. Pour wine in small bowl or cup. Rinse cranberries under cold water and add to wine. Let stand for one hour (or microwave on high for 1 minute and let stand for 10 minutes). Pound turkey cutlets between pieces of parchment until ¼-inch inch thick. Put a piece of prosciutto on each cutlet. Sprinkle with sage and cheese. Roll up each cutlet and secure with toothpicks. Refrigerate until ready to cook, up to one day. Heat oil in skillet until hot, but not smoking. Season roulades with salt and pepper. Put roulades into skillet. Cook, turning until lightly brown on all sides. Add ½ cup broth and cover tightly. Reduce heat to medium-low. Simmer for 8 minutes or until cooked through (internal temperature should reach 165°F). Transfer to oven-safe plate, cover with foil, and put in warm oven until ready to serve. Discard broth in skillet. Melt 1 tablespoon of the butter in skillet. Add shallots. Sauté about 1 minute, or until soft. Add cranberries, wine, remaining ¾ cup broth, vinegar, brown sugar, and red pepper. Bring to boil. Cook for 3 minutes, or until reduced by half. Remove from heat. Whisk in remaining 2 tablespoons butter, a tablespoon at a time. Season to taste with salt and pepper. Remove toothpicks. Spoon sauce over roulades. Serve immediately. Serves 8.