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Combine chiles and vinegars in a small saucepan and bring just to a boil over medium-high heat. Set aside.
Combine apricots, raisins, cinnamon sticks, salt and 3 tablespoons water in a medium saucepan.
Set over medium heat and cook, stirring frequently, until the mixture begins to boil.
Cover, reduce the heat to low and cook until fruit is softened and a thick sauce forms, about 15 minutes.
Uncover and stir in vinegar mixture and cloves.
Cook, stirring, until hot throughout, about 2 minutes.
Remove from the heat and cool to room temperature.
Discard cinnamon sticks. Use immediately or refrigerate for up to 1 week.