In a medium saucepan combine cranberries, pears, water, sorghum syrup, ginger, cinnamon and vanilla. Bring to a boil. Reduce heat; simmer uncovered for 20 minutes or until the cranberries have popped and sauce is slightly thickened. Stir several times to prevent sticking.
Place the mixture into a blender, food processor, or high-speed blender and blend until smooth. Cover and refrigerate until ready to serve.
Serving: 1/4 cup, Calories: 55 calories, Fat: 0 grams, Saturated fat: 0 grams, Carbohydrates: 14 grams, Sugar: 9 grams, Sodium: 1.5 grams, Fiber: 3 grams, Protein: 0 grams, Cholesterol: 0 milligrams