This recipe is from Michael..one of my favorite customers at the Sat New Braunfels Market!
1/4 cup(4 tbsp) of EIEIO Ginger Cranberry Chutney
1/8 cup(2 tbsp) of walnut oil or flax seed oil
2 tsps red wine vinegar
1/8 cup olive oil
1/2 tsp chopped fresh thyme, 1/2 shallot peeled, cored & halved, sprinkle of salt & pepper
Put everything in a mini chop, food processor or blender and puree-store in a jar in the fridge for up to a week..maybe longer! I'm thinking this might be a delicious marinade for baked fish or chicken too!