We're working on Thanksgiving Dinner right now, and the only thing we're having trouble with is the canned cranberry sauce. Everybody demands that if we use canned cranberry sauce, it has to be a solid cylinder, with the lines of the can intact. However, the can we've got has the bottom rounded off. In other words, our can opener can't open both sides to slide the gelatin out easily. Anyone know any tips of how to get the cranberry sauce out in once peace with only one opening?