Persuasion
1995; Amanda Root, Ciaran Hinds
Directed by Roger Michell
Of all Jane Austen's books, Persuasion was “the one most likely to make me cry.” Before I read Sense and Sensibility, Persuasion was my favourite of Austen’s novels and I still feel the most empathy for Anne Elliot than any of the other Austen heroines, except perhaps Elinor Dashwood. Persuasion is brilliant because it not only recognizes that suffering is part of love but opens up that suffering and shines a light on its every nuance. Reading the novel can be almost painful at times.
The film version, directed by Roger Michell and starring Amanda Root and Ciaran Hinds of the Royal Shakespeare Company, nails the suffering of Jane Austen’s Persuasion so perfectly that I almost wonder if the next time I read the book, Amanda Root’s large tortured eyes and beautiful, exquisitely sad face will have replaced my own mental image of Anne.
I never cry watching romantic films because even the most intelligent, unconventional rom-coms are still predictable. We know they’re going to end up together and it’s (somtimes) great and it’s (sometimes) satisfying but it doesn’t produce intense emotion in the viewer. Persuasion is more predictable than most, for me anyways and for all those who have read the book at least six times. But the directing, the gorgeous cinematography and especially the acting are just so good that I was moved to tears anyway. So many of the actor’s emotions are conveyed by facial expressions rather than dialogue and one would be hard pressed to find better actors to play Anne and Captain Wentworth than Root and Hinds. All I can say is, Bravo!
A bittersweet love story is best accompanied by a cranberry applesauce that combines the tartness and sweetness of autumn in one delicious (and beautiful) dish. I sometimes eat a piece of shortbread with this but it isn’t required. If making your own applesauce seems like a lot of work, please just commit to trying this recipe once. It really isn’t that hard (you don't even need a food mill) and it’s so good it will likely become a regular in your repertoire. Cranberry applesauce can be served as a side dish, as an appetizer, as breakfast, as dessert, hot, cold, or unaccompanied, which is perhaps the best way to experience its bittersweetness. (Unaccompanied, of course, except for the rugged face of Frederick Wentworth and the pathos in Anne Elliot’s eyes.)
CRANBERRY APPLESAUCE
1 cup fresh cranberries
Scant 3/4 cup sugar
2 cups apple juice (or water, if you don't have the juice, but it's better with the juice)
1 cinnamon stick
4 whole cloves
Juice of 1 lemon
2 1/2 pounds tart apples, such as Granny Smith, peeled, cored and roughly diced
In a heavy saucepan, bring the cranberries, sugar, apple juice, cinnamon stick, cloves and lemon juice to a boil over medium-high heat. Reduce to medium-low and simmer, stirring occasionally, for 5 minutes. Add the apples and bring back to a simmer. Simmer about 10 minutes, until the apples are soft, but not mush.
With a slotted spoon, scoop out the cranberries and apples and set them aside. Bring the syrup back to a boil and simmer until reduced to 1/2 cup, about 15 minutes. Remove from heat and taste. (Be careful! It will be very hot!!) If you want it more sweet, stir in some honey, a teaspoon at a time. Discard the cinnamon stick and cloves. Stir the syrup back into the fruits. Serve the applesauce warm, cold or room temperature. Store in the fridge, where it will keep (fierce and unabashed) for up to 1 week.
1995; Amanda Root, Ciaran Hinds
Directed by Roger Michell
Of all Jane Austen's books, Persuasion was “the one most likely to make me cry.” Before I read Sense and Sensibility, Persuasion was my favourite of Austen’s novels and I still feel the most empathy for Anne Elliot than any of the other Austen heroines, except perhaps Elinor Dashwood. Persuasion is brilliant because it not only recognizes that suffering is part of love but opens up that suffering and shines a light on its every nuance. Reading the novel can be almost painful at times.
The film version, directed by Roger Michell and starring Amanda Root and Ciaran Hinds of the Royal Shakespeare Company, nails the suffering of Jane Austen’s Persuasion so perfectly that I almost wonder if the next time I read the book, Amanda Root’s large tortured eyes and beautiful, exquisitely sad face will have replaced my own mental image of Anne.
I never cry watching romantic films because even the most intelligent, unconventional rom-coms are still predictable. We know they’re going to end up together and it’s (somtimes) great and it’s (sometimes) satisfying but it doesn’t produce intense emotion in the viewer. Persuasion is more predictable than most, for me anyways and for all those who have read the book at least six times. But the directing, the gorgeous cinematography and especially the acting are just so good that I was moved to tears anyway. So many of the actor’s emotions are conveyed by facial expressions rather than dialogue and one would be hard pressed to find better actors to play Anne and Captain Wentworth than Root and Hinds. All I can say is, Bravo!
A bittersweet love story is best accompanied by a cranberry applesauce that combines the tartness and sweetness of autumn in one delicious (and beautiful) dish. I sometimes eat a piece of shortbread with this but it isn’t required. If making your own applesauce seems like a lot of work, please just commit to trying this recipe once. It really isn’t that hard (you don't even need a food mill) and it’s so good it will likely become a regular in your repertoire. Cranberry applesauce can be served as a side dish, as an appetizer, as breakfast, as dessert, hot, cold, or unaccompanied, which is perhaps the best way to experience its bittersweetness. (Unaccompanied, of course, except for the rugged face of Frederick Wentworth and the pathos in Anne Elliot’s eyes.)
CRANBERRY APPLESAUCE
1 cup fresh cranberries
Scant 3/4 cup sugar
2 cups apple juice (or water, if you don't have the juice, but it's better with the juice)
1 cinnamon stick
4 whole cloves
Juice of 1 lemon
2 1/2 pounds tart apples, such as Granny Smith, peeled, cored and roughly diced
In a heavy saucepan, bring the cranberries, sugar, apple juice, cinnamon stick, cloves and lemon juice to a boil over medium-high heat. Reduce to medium-low and simmer, stirring occasionally, for 5 minutes. Add the apples and bring back to a simmer. Simmer about 10 minutes, until the apples are soft, but not mush.
With a slotted spoon, scoop out the cranberries and apples and set them aside. Bring the syrup back to a boil and simmer until reduced to 1/2 cup, about 15 minutes. Remove from heat and taste. (Be careful! It will be very hot!!) If you want it more sweet, stir in some honey, a teaspoon at a time. Discard the cinnamon stick and cloves. Stir the syrup back into the fruits. Serve the applesauce warm, cold or room temperature. Store in the fridge, where it will keep (fierce and unabashed) for up to 1 week.
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