Stick everything in pan, heat on high until the cranberries pop, then turn down and simmer for 10 minutes or so. If the pears aren't really ripe, you'll need to simmer a lot longer so they get tender. Flavors will blend in the fridge.
The recipe is highly adjustable. This version is quite sweet, but not sickly. To up the sour, add more lime, to up the sweet, add more sweet fruit or sugar.
Some recipes also call for more neutral / sharp / floral tastes, from celery, for example.
You can use any sweetener. This year (2018) I used a mix of maple syrup, honey, agave, and brown sugar because I was using up odds and ends. Uly says it added to the complexity.