1.   Prepare the ingredients. Zest the lemon, squeeze the lemon juice, remove the rosemary leaves from the stem then chop into small pieces, and grind your sweetener into a fine confectionery powder

2.   Pour the sweetener into a bowl. Sprinkle the lemon zest and rosemary over the sweetener. Use a potato masher and grind the ingredients together. Do so for about 1 minute

3.   Into a medium sauce pan, pour the water, add the cranberries and the sweetener mixture. Stir to combine. Place the pot on your stovetop set to medium heat. Bring to a light boil and cook until all the cranberries have popped open

4.   Continue cooking on medium low for about 10 minutes, to allow the sauce to thicken. Stir occasionally as the sauce is simmering. Taste for sweetness (be careful: the sauce will be VERY HOT) and adjust to your taste if desired

5.   Once the sauce is done cooking, use the potato masher or a spatula to press the cranberries to create a coarse, chunky sauce

6.   For a smooth cranberry sauce or a jelly, pass through a sieve. Pour into an airtight jar or into a serving dish. Garnish with some lemon rind, a bit of a rosemary branch and a few raw cranberries that you reserved