Since this year's autumn and winter collection "Nordic Aesthetics" is all about the Scandinavian countries, we would like to spread the Nordic Christmas spirit during Advent. In our content series "Nordic Christmas" we will therefore introduce you to the Advent and Christmas traditions of a different Scandinavian country every week and share our favorite recipes so that you can celebrate your Christmas in a hyggelig Scandi style!
Christmas in Sweden – Tradition meets progress
The Christmas season in Sweden is full of traditions and customs, just like ours. Since Sweden is a very progressive country, you can clearly feel that some of the traditions are gradually being adapted to modern life in the country. For example, there are more and more vegan options on the Christmas buffet and the choice of Lucia, the face of the festival of lights, is no longer limited to blonde girls, but is open to everyone. But above all, one thing counts at Christmas time in Sweden: spending time together. During Advent, you should relax and follow rituals with family and friends that refill your heart and energy reserves for the new year.
Lucia – the Festival of Lights
A special event during the Swedish Christmas season is the Festival of Lights on December 13th. This is a Christian memorial day for Saint Lucia, an Italian martyr from Syracuse. According to legend, she was a brave rescuer who brought food to Christians hiding in Roman catacombs. She is said to have put a wreath of candles on her head to find her way through the dark tunnels.
On the day of the festival of lights, Lucia concerts are held throughout the country, with traditional songs being sung in churches and processions being held in schools, public places or even offices. A Lucia dressed in white leads the procession. She balances a wreath with burning candles on her head and is followed by the rest of the group, who also wear white festive clothing and carry conical hats and candles in their hands. Wherever the procession passes by singing, they symbolically bring new light to the country and thus drive away the gloomy winter mood.
Of course, the Lucia Festival requires the right food. Traditionally, on the day of the Festival of Lights, people eat a yeast Christmas biscuit called Lussekatt, which is colored yellow with saffron. They also eat gingerbread (Pepparkarkor) and drink a hot cup of the classic Swedish mulled wine, Glögg. You can find a recipe for the traditional “Glögg” below so that you can celebrate your own Festival of Lights at home!
Celebrate Christmas together with the “Julbord”
In addition to the festival of lights, Swedes also enjoy a cup of Glögg at traditional Christmas markets, where, like at home, you can find handicrafts, homemade works of art and winter treats.
On Christmas Eve, Sweden has what is known as a Julbord (“Christmas table”). All the classic Swedish festive dishes come together on this large Christmas table and are sure to make foodies’ hearts beat faster: meatballs, potatoes, marinated salmon with creamed horseradish and pickled herring, Prinskorv - prince sausages, red cabbage salad, and many other delicacies. And if there is still a little bit of room left in your stomach after all the gluttony, there is a so-called “Ris à la Malta” for dessert, a vanilla rice pudding garnished with orange slices.
Merry Christmas, or as the Swedes say, “God Jul”!
Recipe: delicious Swedish mulled wine (“Gl ö gg”)
Ingredients (for 4 servings):
- 1 liter of red wine
- 8 cl rum (optional)
- 100 g sugar
- 1-2 cinnamon sticks
- 20 g fresh ginger
- 2 teaspoons cardamom powder or 2 teaspoons cardamom capsules
- 5 cloves
- 60 g raisins
- 50 g peeled almond sticks
Preparation:
Step 1: First, put the red wine, rum, sugar and cinnamon stick in a saucepan. Then add the cardamom powder or crush the whole pods in a mortar and then add them.
Step 2: Next, peel the ginger and cut it into small slices and add it to the pot. Then add the cloves and raisins. Now heat (while stirring constantly) until the sugar has completely dissolved. Make sure that the Glögg does not boil!
Step 3: Then let the Glögg cool down and let the aromas infuse overnight. The next day, remove the spices through a sieve, add almond slivers and, if you like, raisins. Heat again before serving, but do not bring to the boil and enjoy warm!
Author: Annika Seibel
