2 (12 ounce) jars seedless raspberry jam
2 (12 ounce) packages fresh cranberries
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 teaspoons lemon zest
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.