1 cup apple cider vinegar
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons dried sliced fresh gingerroot
1 teaspoon salt
1 teaspoon white sugar
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1 teaspoon paprika
In a small bowl, mix vinegar, olive oil, garlic, oregano, basil, ginger, salt, sugar, paprika, cumin, cayenne pepper and garlic powder. Pour into a large bowl and cover. Let stand 4 hours.
Heat oil in a large saucepan over medium heat. Add garlic and oregano; saute until lightly browned. Mix in sugar, paprika, cumin, cayenne pepper, rice, sliced fruit and chopped onion. Cook 1 to 2 minutes.
Stir flour with cornstarch, stirring to break up lumps. Dissolve vinegar in warm water and stir into sauce. Stir gently enough to make lumps not clumpy. Heat slowly and whisk in cornstarch. Stir in remaining ingredients.