Step 1: In a mixing bowl or jar, combine the caramel sauce, apple cider, apple cider vinegar, and extra virgin olive oil. Sprinkle in kosher salt, freshly cracked black pepper, and ground cinnamon. Whisk or shake vigorously for about 1-2 minutes until the mixture is well emulsified and smooth.

Step 2: Slice the Gala and Fuji apples, as well as the Bartlett pears, into matchstick-sized pieces. In a large bowl, combine these sliced fruits with dried cranberries and golden raisins.

Step 3: Pour ¼ cup of the prepared caramel cider vinaigrette over the fruit mixture. Sprinkle in a touch more ground cinnamon if desired, and toss gently for about 2-3 minutes.

Step 4: Cover the bowl and refrigerate the slaw for at least 1 hour to enhance the flavors.

Step 5: Stir gently before serving. Enjoy the slaw chilled or store in the fridge for up to 3 days.