Cranberry chutney – State Fair recipe question

Hi all! My grandmother taught me how to can when I was younger, but I’ve been reteaching myself using Ball’s Complete Book of Home Preserving (that’s the only canning book I own). I planned to make the cranberry chutney recipe in that book during the fall, use some jars for Thanksgiving, and enter a jar in my state fair for fun! I was reading the fair’s rules more closely, and it turns out they only accept recipes from the USDA Guide to Home Canning, the Ball Blue Book or So Easy to Preserve.

With that restriction in mind, I wanted to ask two questions:
1) I’ve heard that there’s some overlap between the Ball Blue Book and Ball’s Complete Book of Home Preserving. Does anyone know if the cranberry chutney recipe is in both books?
2) I’ve considered just making this recipe (https://nchfp.uga.edu/how/pickle/chutneys/cranberry-orange-chutney/) from the USDA guide, but it calls for fresh cranberries. Those aren’t typically accessible in my area until November, which is too late for me. Would it be safe to use frozen cranberries in this recipe instead of fresh?

Thanks so much!