Cran-Raspberry Sauce

This is from Parent.com. I am going to try this on Thanksgiving.

• Ready In: 15 mins
• Yields: 2 1/2 cups

Ingredients

• 1 (12 ounce) jar  red  seedless raspberry jam
• 1 (12 ounce) bag cranberries, rinsed and patted dry
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon allspice
• 1  teaspoon  grated fresh lemon rind

Directions

1. Heat jam in medium saucepan over medium heat.
2. Add cranberries, cinnamon and allspice.
3. Reduce heat to medium-low and cook until cranberries pop, about 8 minutes.
4. Remove from heat and stir in lemon rind.
5. Chill at least 1 hour to allow flavors to blend before serving.