Plum Applesauce - West - cooking recipe

Ingredients

2 lbs gala apples, quartered and seeded and left unpeeled (can substitute McIntosh)
2 lbs plums, quartered and pitted (red, black or Italian plums)
1/4 cup water
1/4 cup sugar
1 teaspoon cinnamon

Preparation

Cook first 4 ingredients in a 4 -5 quart heavy pot, covered, over moderately low heat, stirring occasionally, until fruit is very tender and falling apart, 1 to 1 1/4 hours.
Force mixture through a food mill using the finest blade.
Add cinnamon and stir to incorporate.
Will keep one week covered and chilled.
Note: My cooked mixture created a LOT of liquid. I did not want a runny sauce, so before putting through the food mill, I put mixture in a sieve to separate out the liquid. AFTER using the food mill, I added just a bit of the liquid back until the sauce was a consistency I liked.