A reader asked me recently what camera I recommend for food photography. This is a very popular question, so I thought I’d share my thoughts on this along with this super easy cranberry sauce recipe.
Easy Cranberry Sauce
First, a quick tip about the recipe:
Technically this recipe has only three ingredients: cranberries, sugar and water. However, I decided to add a hint of cinnamon and it brought the flavors to a whole new level of YUM. A little goes a long way, so taste as you go to be sure the flavors are balanced.
CAMERA FOR FOOD PHOTOGRAPHY
Here’s the truth about cameras – there isn’t a best camera for food photography. The art you produce is about you and your vision, not your camera. Your camera is simply a tool to help you execute your vision and I’ve seen beautiful work from a variety of cameras. Try not to overthink the brand, because they’re all awesome.
This shoot was back in 2015, so I was using a Nikon D7100 and a 50mm 1.8 lens. The camera and lens were an awesome combination together and I absolutely recommend both if you’re on the prowl for a camera and a good lens. The lens is under $200 which is a steal for the quality it produces. If you want to know about other Nikon cameras I’ve shot with, I have a whole post about it listed below.
Read More About: The Best Camera For Food Photography
THE SECRET TO PHOTOGRAPHY
A lot of people think there’s a best camera or a secret trick to beautiful photography, but there isn’t. The only thing that makes your photography improve is PRACTICE. I highly recommend checking out Annie Leibovitz’s Masterclass because she walks you through her creative process and it’s not about the technical stuff at all. It’s quite inspiring.
Read More About: Advice For Getting Started In Food Photography
EASY CRANBERRY SAUCE
- 4 cups cranberries
- 1 cup of water
- 1 cup of sugar
- Optional: 1/2 teaspoon cinnamon
- Rinse the cranberries in a colander.
- Add the water and sugar to a saucepan over high heat and bring to a boil. Stir to dissolve the sugar.
- Add the cranberries to the pot and allow them to boil for about 2 minutes.
- Lower the heat and let the cranberries simmer for another 10-12 minutes.
- Add the cinnamon, if desired, and stir to combine throughout.
- Remove from heat and let cool.
- Chill sauce in the refrigerator. The sauce will continue to thicken as it cools.
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All images © Regan Baroni 2015.