Spray an 8 in square pan with cooking spray. Fit a sheet of foil in the pan so you can use the foil overhang to pull the fudge out of the pan.Place cranberries, apricots, pistachios and ginger in a medium bowl. Set aside.Then bring sugar, milk and salt to a full boil in a heavy bottomed saucepan over medium heat. Simmer, stirring constantly, until mixture thickens and starts to turn a pale caramel, about 5 minutes. Remove from heat, quickly stir in marshmallows, then chocolate and stir until the marshmallows start to melt. Pour mixture into the bowl with the fruit and nuts; continue to mix until all the fruit and nuts are evenly distributed. Press fudge into prepared pan. Refrigerate for about 1-2 hours. Makes about 42 pieces.