In a medium bowl or jar, combine the caramel sauce, apple cider, apple cider vinegar, and extra virgin olive oil. Add a sprinkle of kosher salt and black pepper, along with ground cinnamon. Whisk vigorously or seal the jar and shake until the mixture is well combined and emulsified.

Using a sharp knife, carefully cut the gala and Fuji apples, along with Bartlett pears, into uniform matchstick pieces. In a large mixing bowl, combine these vibrant fruit pieces. Add the dried cranberries and golden raisins, and sprinkle in additional ground cinnamon.

Once the fruit is prepared, gently toss the matchstick-cut apples and pears with the dried cranberries and raisins in the bowl to ensure the fruits are evenly distributed.

Drizzle approximately ¼ cup of the prepared caramel cider vinaigrette over the fruit mixture. Using salad tongs, gently toss until everything is adequately coated.

Cover the slaw with plastic wrap or a lid, then place it in the refrigerator for about 1 hour to allow the flavors to meld beautifully.

Before serving, give the slaw a gentle toss to re-coat the ingredients. Transfer to a serving bowl and enjoy.