- 1 (12 ounce) jar seedless raspberry jam
- 1 (12 ounce) package fresh cranberries
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 teaspoon lemon zest
Adapted from allrecipes.com
Heat jam in a saucepan over medium heat; add cranberries, cinnamon, and allspice. Reduce heat to medium-low; cook, stirring frequently, until cranberries begin to pop, 10 to 15 minutes. Remove from heat; stir in lemon zest. Refrigerate for at least 1 hour to allow to thicken before serving.