I found what sounds like a good and easy recipe for low carb cranberry sauce; it calls for sugar free cranberry jello to keep it low carb. The OP wrote that SF cranberry jello was widely available "this time of year," but I've been unable to find it anywhere, even online. So ... thunk!... it finally occurred to me that I could use unflavored gelatin and SF cranberry juice, both of which are easy to find. Here's the recipe -- I don't have the OP's name, unfortunately.
Cranberry Sauce A La Magic
1 package fresh or frozen cranberries

1 small package sugar free cranberry Jell-O

water

1/2 teaspoon orange extract

1/2 teaspoon dry stevia or artificial sweetener (to taste)

In a saucepan, cook the cranberries in about 1/4 cup of water until they pop. Lightly mash them with the back of a wooden spoon or with a potato masher. Add the stevia or other artificial sweetener and the orange extract. Make the Jell-O according to the package directions, but with just one cup of boiling water and 3/4 cup of cold water. Stir the prepared Jell-O into the cooked cranberry pulp and chill until set. Makes 1 pint.

My sister has a recipe for a cranberry jello salad that has sour cream in it. She has made it low carb. I'll have to find that recipe one of these times.

I've never found Cranberry Jell-o. Does it exist??

I have always used strawberry jello to make my cranberry salad. The flavors mix fine and it tastes like cranberry. Their flavor is pretty overwhelming.

zodea

Yeah ... its not always available year round tho.

I buy cases of it after xmas to last thru the year.

I've always just used cranberries. The sauce solidifies just fine if you reduce the water to about 3/4 cup. (I've found a little more water is okay. I don't always measure super-accurately. ) I use Sweetzfree to sweeten it. I start with 24 drops (1 cup of sweetness), and taste it, adding a few more drops at a time and tasting again, until I'm finally satisfied with it.

I like a little orange zest in cranberry sauce, but I rarely have an orange on hand anymore, so I just use orange extract. I start with 1/2 tsp, tasting the sauce between additions, until there's just a hint of orange flavor. Everyone loves it!