Place the cranberries, pear, ginger, rosemary leaves, maple syrup, and water into a medium saucepan.

Cook over medium-high heat for 5 minutes,, stirring occasionally until the mixture starts to boil and the cranberries burst open.

Reduce heat to medium-low and simmer for another 5-10 minutes. While cooking, mash the cranberries and pears with a wooden spoon. Season with a pinch of sea salt and stir to combine.

Remove from heat and allow the sauce to cool for 15-20 minutes before checking the consistency. Add a little water if the sauce is too thick. Taste and add more maple syrup for a sweeter sauce, if desired.

Optional: For a smoother sauce, blend one-half of the cranberry mixture in a food processor or blender until smooth. Stir purée back into the remaining sauce before serving.

Serve immediately or chill before serving. Enjoy and Happy Holidays!