3/4 cup apple cider vinegar
1 small onion, chopped
1/2 cup margarine
2 teaspoons vanilla extract
2 (10 ounce) cans evaporated milk
1/2 cup brandy
1/4 cup white sugar
4 tablespoons all-purpose flour
Place vinegar in large bowl, and add enough water to coat. Marinate wine cloth loosely with vegetable oil; brush with brandy or fruit concentrate.
Heat vegetable oil in skillet over medium-high heat. Add onions and garlic; saute 2 minutes. Stir in margarine, vinegar, evaporated milk and brandy. Bring to a boil; add sugar, flour and cinnamon glaze.