8 ounces dried apricots, quartered
4 ounces dried cherries, halved
1 1⁄2 cups sugar
1 ½ teaspoons minced crystallized ginger
3 tablespoons mustard
2 tablespoons brown mustard seeds
2 tablespoons canola oil
1⁄4 teaspoon cayenne
4 green apples, such as Granny Smith, peeled, cored, and cut into 1⁄2' cubes
3 bay leaves
Kosher salt, to taste

Bring all ingredients and 3 cups water to a boil in a 4-qt. saucepan over medium-high heat; cook, stirring occasionally, until apricots and cherries are plumped, apples are tender, and liquid is reduced, about 40 minutes. Let cool.