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.