• 3/4 cup white grape juice or apple juice
  
• 1/4 cup vegan white wine vinegar
  
• 2 tablespoons powdered fruit pectin
  
• 1 teaspoon vegan Dijon mustard
  
• 2 cloves garlic -- crushed
  
• 1 teaspoon dried onion flakes
  
• 1/2 teaspoon dried bazil
  
• 1/2 teaspoon dried oregano
  
• 1/4 teaspoon coarsely ground black pepper
  

In small bowl, combine grape juice, vinegar and pectin; stir until pectin
is dissolved. Stir in mustard and remaining ingredients; mix well. Store
in refrigerator. Serve cold.

Makes 1 cup, per 1 Tbsp serv: 10 cal, 0g fat, 0mg chol, 10mg sod.

Recipe from Pillsbury Fast and Healthy.