Spicy Cranberry Chutney

Increase oil to 2 teaspoons and substitute 1 stemmed and seeded red bell pepper cut into ¼-inch pieces and 2 seeded and minced jalapeño chiles for fresh ginger in step 1. Increase cooking time in step 1 to 5 minutes. Increase water to ¾ cup and omit apples and crystallized ginger.

Cranberry Chutney with Fennel and Golden Raisins

Increase oil to 2 teaspoons and substitute 1 cored fennel bulb cut into ¼-inch pieces and ½ teaspoon fennel seeds for fresh ginger in step 1. Increase cooking time in step 1 to 5 minutes. Increase water to 1 cup, omit apples, and substitute ⅓ cup golden raisins for crystallized ginger.

Cranberry-Orange Chutney

Starting with 2 oranges, remove four 2-inch-wide strips zest from 1 orange, then peel both oranges and remove segments. Set aside zest and segments. Increase fresh ginger to 4 teaspoons and add 1 teaspoon yellow mustard seeds to oil together with fresh ginger in step 1. Increase water to ¾ cup and add orange zest and segments to pot with cranberries in step 2. Omit apples and crystallized ginger.

Cranberry Chutney with Pear, Lemon, and Rosemary

Remove two 2-inch-wide strips zest from 1 lemon, then peel and remove segments. Set aside zest and segments. Substitute 2 teaspoons chopped fresh rosemary for fresh ginger. Substitute 2 peeled Bosc pears cut into ¼-inch pieces for apples; omit crystallized ginger. Add lemon zest and segments to pot with cranberries in step 2.