Add cranberries, pear, ginger, rosemary leaves, maple syrup, and water to a medium saucepan. Cook over medium-high heat, stirring occasionally, until the mixture starts to boil and the cranberries burst open, approximately 5 minutes.
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 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 puree back into the remaining sauce before serving. We didn't do this step for the pictures you see here.
Serve immediately or chill before serving. Enjoy!
Notes
21 Day Fix Container Counts: 1 1/4 purple, 2 tsp sugar (this counts towards your four "free" sugar teaspoons)Weight Watchers PointsPurple plan: 2 pointsGreen plan: 2 pointsBlue plan: 2 pointsHave you made this recipe? Take a picture and share on Instagram or Facebook and tag @carrieelleblog!