Peel and chop the fresh fruit and place in a large bowl. Top the fruit with the sugar and stir. Allow to macerate at room temperature.
Cut the dried fruit into quarters, if necessary. Place in a small sauce pan and just barely cover with water. Simmer for about 10-15 minutes, set aside to cool.
Pour the dried fruit and liquid over the fresh fruit and stir to combine. Allow to sit for a couple of hours. Cover tightly and refrigerate for 24 hours.
The next day, pour syrup off into a small saucepan. Over low heat, reduce to a thick syrup. Allow to cool, then pour back into the fruit mixture and stir, let sit for a couple of hours. Cover and refrigerate for 24 hours. Repeat this same process, pouring the syrup, reducing it, back in the fridge, etc. on the third day.
On the fourth day in a larger sauce pan, reduce the syrup down again, then add all fruit and bring to a simmer.
For each four cups of fruit, mix two tablespoons of dry mustard with 4 tablespoons of cider vinegar. Whisk together and incorporate into the fruit mixture. For milder flavor, start with one tablespoon of dry mustard to two tablespoons of vinegar.
Simmer for about 10 minutes, then taste to see if it is to your liking. If you want more zip, add more dry mustard and vinegar. Just use the ration of twice as much vinegar to mustard. So you could start slowly with one teaspoon dry mustard and two teaspoons vinegar, etc., then simmer for a bit and taste again.
Store in the fridge. Keeps for at least a month.