I'll take a half bushel - or even a whole bushel of apples and make three batches of applesauce at once! One on top of the stove, one in the microwave and one in the oven. I don't use any sugar.

Don't peel the apples.  You'll get a nice pink color. Cut the apples in quarters or eighths and slice out the core (the smaller the pieces, the faster they'll cook).

On the Stove:
Pile them in the biggest soup pot you have.  Add just a splash of cider (or water). Cover and simmer until apples are very soft (the softer they are, the easier they'll press). *Let cool for a while to avoid burns while you are pressing. Push through a colander with a big spoon, or use a traditional hand-crank press. Add cinnamon and fresh ground nutmeg to taste.

In the Microwave:
Pile the apples in the biggest microwave safe container you have (I use a big casserole dish). If you pile them too high, they will boil over and make a big mess, which is a good excuse for cleaning your microwave. Cook on 80%.  Check every 15 minutes until apples are very soft. Repeat from * above.

In the Oven:
Pile the apples in the biggest oven-save dish(es) you have. I use my super-huge lasagna pan or super-size casserole dish. Cover loosely with foil and bake at 350. Check every half hour or so till apples are very soft. Repeat from * above.

Share generously! Freeze for year round delight. Wonderful warm on vanilla ice cream and on French Toast.