Batty Recipes
Gingered Fig & Cranberry Chutney with Walnuts

Gingered Fig & Cranberry Chutney with Walnuts


Fig and cranberry relish

A perfect accompaniment for all of the holiday cooking ahead, this side dish is a new
spin on an old favorite. Don't overcook it, you want it luscious and thick, not sticky.


  • 12 ounces fresh cranberries
  • ¼ C onion, minced
  • 1 C light brown sugar (bat connection!)
  • ½ C orange juice
  • ½ C apple cider vinegar
  • ¼ C raisins
  • 8 dried black mission figs, cut into eighths           (bat connection!)
  • 1 T fresh ginger, finely minced
  • ½ t ground cinnamon
  • ½ t red pepper flakes
  • 1/3 C walnuts, toasted and roughly chopped (bat connection!)



Add all the ingredients, with the exception of the chopped walnuts to a medium pot and bring to a boil. Lower the heat to bring the mix to a simmer, and cook for 20-25 minutes, stirring occasionally, until the chutney thickens some. Remove from the heat, stir in the nuts and let cool slightly before serving. Serves 12-15.


Nutritional information (per 5oz serving):

Calories: 300; Protein: 3.4gr.; Carbohydrates: 72gr; Sugars: 55.8gr.; Fat: 2.9gr; Fiber: 9gr.


batty food label
 Remember to let your dinner guest know that your creation has a connection to bats! You can download our fun batty food labels here. Share your creations with us online as well by using #BattyTreats hashtag! 


Danielle Cook

Recipes provided by Danielle Cook, MS for the US Botanic Garden’s educational programs, fostering sustainability, botanical knowledge and plant conservation. Visit her website at:









Stay up to date with BCI

Sign up and receive timely bat updates

BCI relies on the support of our amazing members around the world.

Our mission is to conserve the world’s bats and their ecosystems to ensure a healthy planet.

Please join us or donate so our work can continue.