5 cups of loquats, stemmed and stoned
2 large onions, chopped fine
1 clove garlic, chopped
1 Granny Smith apple, peeled and chopped
1 1/2 cups dried cranberries, plumped in warm water
2 ounces ginger root, peeled and minced
4 cups brown sugar
1 lime cut in eighths, blanched in boiling water
1 tsp. salt
1 tsp. cloves
1 tsp. allspice
1 tsp. nutmeg
1/4 cup apple cider vinegar
1/2 cup walnuts


Combine all ingredients except the walnuts in a heavy-bottomed pot and slowly bring to a boil. Simmer until thickened. Remove from heat. Add walnuts. Ladle into very clean snap-lid containers leaving a half-inch at the top. Label and date. Keeps for 3-4 weeks refrigerated. Loquat chutney is great with chicken, turkey, pork, game or simply, with cream cheese and crackers.