When it comes to food I am sometimes like the spoiled rich girl that has a walk-in closet full of clothes but feels she has nothing to wear. Some mornings I will open my cupboards over and over, waiting for brownies to magically appear, when I should be cooking all the eggs and porridge oats I have bought for the week, as an encouragement to have full, healthy breakfasts. I needed to accessorise my porridge with a new topping, and finding out that you can turn pressed apple juice into caramel was the answer. One ingredient apple caramel sauce 500ml of pressed apple juice (not from concentrate) 1. Add juice to a pan and heat it until the mixture has halved in volume and leave it to reach a rolling boil. Leave it to boil for 4 minutes.  Half a litre of juice you’ll leave with enough apple caramel to sprinkle over your porridge for a whole week. No need to add any sugar, it is perfectly tangy and sweet on its own. Add to your porridge with a sprinkle of nutmeg, berries and pumpkins seeds. It also tastes great with gin. But leave that one for dinner time.