Step 1Combine the cranberries, pear, sugar, chiles, pink peppercorns, salt and ½ cup water in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling until most of the cranberries pop and the sauce thickens, about 7 minutes.
Step 2Remove from the heat and transfer to an airtight container. You can serve the sauce right away, but it’s better after a day or two. If you have time, refrigerate the sauce and bring back to room temperature before serving. Discard the habaneros right before serving.