Spicy Apricot Cherry Chutney

2 1/2 C B & R Farms Dried Apricots, coarsely chopped
1 1/2 C cider vinegar
1 1/2 C sugar
1 C chopped canned green chilies
1/2 C dried sweet cherries, chopped
1/2 C chopped red onion
1 cinnamon stick (3”)
1/4 t salt

In a 3-4 quart pan over high heat, combine apricots, vinegar, sugar, chilies, cherries, onions, cinnamon, mustard seed, and salt. Bring to a boil. Turn heat to low, cover and simmer, stirring occasionally, until apricots are soft when pierced, 20-25 minutes. Uncover and simmer until most of the liquid evaporates, about 5 minutes longer.  Let cool, discard cinnamon, and serve warm or cover and chill.