Orchard Sink Fruit Sauce

1 bunch Concord grapes
8 apples, peeled, cored and quartered
2 pears, peeled, cored and quartered
2 peaches, peeled, pitted and quartered
8 Italian prune plums, halved, pitted and chopped

Place concord grapes in a small sauce pan and cover with about 2 cups cold water. Set over medium flame. Bring water to the boil. Reduce heat and simmer until grapes breakdown, about 4 minutes. Remove from heat. Strain liquid into a large heavy bottomed non-reactive pot - pressing down on grapes to extract all the flavor. Discard solids. Add remaining prepared fruit to pot. Set over medium heat. Cover and let simmer gently just until fruit breaks down to a nice slightly chunky rustic apple sauce consistency, about 20 or so minutes - depending on ripeness. Do not scorch. Remove from heat and cool completely before decanting in storage containers. Refrigerated sauce keeps for several days - freeze excess.