Before starting, wash hands thoroughly.
Heat canola oil in a medium saucepan until shimmering. Add onion to pan and cook until translucent. Add garlic and cook 30 to 60 seconds, until fragrant.
Combine the dried fruit, cranberries, chilies, star anise, peppercorns, and ginger with the onion and garlic. Mix gently and thoroughly.
Pour liquid ingredients, honey, Truvia, and orange zest over the onion-fruit-spice mixture. Stir and bring to a boil. (Cranberries should start to pop.) Turn the heat down so that all ingredients are barely simmering. After 10 minutes, taste the chutney and add salt and more honey or Truvia if the mixture is too sour.
Continue to simmer for another 20 minutes. Watch the pot, and add additional water, ¼ cup at a time, if necessary. Cook until the fruits are softened and the mixture becomes thick and jammy.
Remove from heat. Pour into sterilized jars and proceed with canning while mixture is hot. Or, let the chutney cool and pour into refrigerator storage containers. If canned, it should keep in pantry storage for 18-24 months. In the refrigerator, it should stay fresh for about two months.
Serve as a lively foil to roasted or grilled meats. Dried fruit chutney is also very tasty on toasted breads or as a topping for rice.