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
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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: