In a medium saucepan, add water as listed above.

Next, place your cranberries in the water.

Then follow with pear chunks.

Mix.

Place in rosemary and mix again.

Then add in the maple syrup/agave. (you can even split the difference and do a 1 Tbsp of one and 2 of the other)

At this point, make sure to mix and cook over medium heat.

Watch, stir and when the mixture comes to a very light boil, WATCH the cranberries BURST open.

This will happen about 5 minutes into the process.

Once the cranberries burst, do reduce heat to medium-low.

Now allow this to simmer for another 5-10 minutes.

As this continues to cook, begin to mash the cranberries and pears with a wooden spoon. ( I also use a potato masher)

Season with a pinch of sea salt and stir to combine.

Once combined with the sea salt, do remove it from heat.

It's imperative that you allow the sauce to cool for 15-20 minutes before checking the consistency.

Just let it sit, don't stir it once removed from heat for that time period.

Add a little water if the sauce is too thick up to 1/4 cup.

Taste it using a separate spoon and don't double-dip your spoon.

Now is when you can counter the taste with a bit more maple syrup or agave to sweeten.

If it is JUST RIGHT, then you are golden.

WANT IT MORE SMOOTH THAN CHUNKY?

(totally optional) For a smoother sauce, blend one-half of the cranberry mixture in a food processor or blender until smooth.

Stir puree back into the remaining sauce before serving.

Either way, Serve immediately or chill before serving.

Enjoy! ~ Dana XO

Do store in the refrigerator in an airtight container.