Hi CaliGirl! 
Which of these recipes do you think most closely replicates canned jellied cranberry sauce?
Mouseissue, maybe try the Low carb friends recipe straining out or puree the fruit then strain to remove the skins and seeds. Then add a couple of packets of softened Knox unflavored gelatin and chill until set. You could put it into a mold or even an empty can to make the same shape
. You are really creative, perhaps you could build on these options:
* Knox unflavored gelatin, with the SF cranberry jello. Would make a really firm jelly much like the canned stuff (think Jello Jigglers from when you were a kid). Instead of water maybe make a strong cranberry herbal tea brew 4 or 5 times the usual strength. R.W. Knudsen makes an unsweetened, very intense flavored cranberry juice that is super sour, some of that could be used as part of the liquid if not using the boiled fruit/juice. Cranberry Jello may be too sweet by itself to mimic the canned jellied sauce.
* The fruit recipes are going to be around 4 carbs for a couple of tablespoons. So if that's not too high, try the Low Carb Friends recipe with the Knox, stir it in and let it firm up in the refrigerator.
* Another option Knox unflavored gelatin with a cranberry emulsion (Naturesflavors.com or Parasolflavors.com) or extract with a bit of lemon or orange zest and whatever spices. NaturesFlavors.com has many low-carb no sugar options. Then you could adjust your own level of sweetness with xylitol or maybe even use part of a package of SF Cranberry Jello instead of xylitol.
* I wasn't able to find any SF cranberry DaVinci or Torani. Is there a cranberry liquor that could be boiled down to remove the alcohol? To that you could add the Knox gelatin and whatever other flavors/spices you wanted.
Just a few ideas you can build upon, mix and match, or?? The Knox gelatin with a cranberry emulsion I would think would be the lowest carb content but may not be as flavorful. Time permitting I'll make the Knox gelatin with the Knudsen juice over the weekend and let you know. (Sorry this post is so long) I'm interested to see what Umpa has "cooking" for this!
