Increase heat to high and add wine and vinegar. Heat to boiling. Boil uncovered 5 minutes, stirring occasionally, until reduced so about 1/4 cup liquid remains. Scrape up any browned bits from bottom of skillet, then add broth, cranberries and rosemary. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until slightly thickened. Remove from heat and remove and discard rosemary sprig. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted.