Char the jalapeños directly on a grill, gas stove burner or on a hot griddle pan. Remove jalapeños, place in a small bowl and cover with plastic wrap or a plate. Let steam for about 5 minutes. Using a paper towel wipe off charred skin, slice in half, remove seeds and finely dice.
To prepare the cranberry sauce add the white balsamic vinegar, sugar, jalapeños, salt, and rosemary in a heavy-bottomed saucepan over medium-high heat, stir to combine. Add water, then stir with a wooden spoon until sugar is dissolved, reduce heat to low and simmer 2 minutes.
Add orange and cranberries, increase heat to medium-high and bring to a boil.
Reduce heat to medium and boil gently for 10 minutes, stirring occasionally until cranberries have softened.
Spoon sauce into a bowl(s), cover and cool at room temperature. Refrigerate until serving time. Makes 2 cups