Swedish Christmas Recipe

Published 01-12-2022 by

In the magical times of Christmas, there is a lot to be prepared and everyone in Sweden has their traditions and their own Christmas food to make for them to get into the right Christmas mood.

In Sweden, many children and also grownups have a Christmas calendar or Advent calendar as it is also called. Starting December first, they can open one “window” a day until Christmas Eve on the 24 of December, there is something exciting behind each “window”. Usually a small toy, a candy or a nice picture, or in our case some of the most beloved recipes of the Swedish Christmas food.

We have made our very own calendar here for you to enjoy in your cabin, it is filled with some of the most traditional Christmas recipes from Sweden, and we hope you will try out these recipes in your stay at your cabin.

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 1. Liver pâté

This was a favorite as a child (it still is as a grown up), at every Christmas buffet that I went to I had to eat a lot of liver pâté, preferably with pickled red beets.


500 grams of pig or young beef liver

250 grams of whole piece of lard or really fat pork

1 yellow onion

1 tablespoon butter

6 anchovy fillets

3 eggs

0.5 dl wheat flour

3 dl whipping cream or milk 3%

1 tsp salt

2 ml of a measuring spoon of white pepper

2 ml of a measuring spoon of brandy (optional)

1 teaspoon dried marjoram

0.5 tsp dried ginger


Boil 1.5 liters of water in a large pot.

Rinse and clean the liver. Cut away membranes and tendons. Cut liver and lard into smaller pieces/dice.

Remove the boiling water from the stove and add the liver and lard. Leave for 5 minutes.

Finely chop the onion and fry it in a little butter. Let cool.

Drain the liver and lard and place in a bowl. Let cool.

Add all ingredients to the bowl of liver and lard. Please leave to cool completely in the fridge. Up until here you can prepare.

Blend quickly to a smooth batter or grind and stir together. You can mix in a food processor or with an immersion blender. Or grind in a meat grinder. In the meat grinder, it is easier if everything is well chilled and the grinder parts have been in the fridge and became cold.

Heat a frying pan and fry a small taste test to see if more salt and seasoning is needed.

Here you can prepare and store the batter in the fridge.

Set the oven to 175 degrees conventional oven.

Place a pan on the bottom edge in the oven and fill with hot water approx. 2 cm. You have to calculate the amount of water so that it does not overflow when you put in the molds with liver pate later. For now it will just be a pan of water that will get hot in the oven.

Pick out a large oven-safe form, e.g. one or two long narrow bread tins or several smaller tins.

Grease the mold or molds with butter. Pour in and distribute the liver pâté batter in the molds up to 2-3 cm from the edge.

Cover the forms with foil and place them in the oven pan/long pan with the water bath. Bake the liver pate to an internal temperature of 70 degrees and use a frying thermometer to check the temperature. For me it took 1 hour and 10 minutes. But it depends on the molds and the oven, so take the liver pate out when it has an internal temperature of 70 degrees. Larger shape takes longer. Porcelain takes longer.

Remove the foil for the last 15 minutes to give the liver pate some color - it's optional.

Take out at 70 degrees internal temperature - check with a thermometer.

Let cool.

Store liver pate in the fridge - lasts up to a week. In the freezer, liver pate will last at least one month.

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 2. Glögg - Mulled wine

This fantastic hot drink says Christmas all over it, the Swedes also like to mix in port wine, cognac, vodka or brandy into this drink.

Swedes like to drink mulled wine during Advent, at Lucia and on Christmas Eve. To be honest, I have to tell you that the Original mulled wine is way too sweet for me, so here are my own recipes. My guide to: Less sweet - more flavor

Have fun making this joyful drink, happy holidays from Michael Dertnig and the team from Incoming Center of Scandinavia AB.

Recipe 1: Classic Wine-Glögg, not too sweet.


A bottle of red wine

1 to 2 dl vodka and brandy (at your own discretion)

4 teaspoons sugar

2 teaspoons brown sugar

2 cinnamon sticks

10 cloves

15 whole cardamom seeds


Pour the wine into a saucepan, add all the spices. Heat and simmer gently until the sugar has dissolved. Now add the vodka. Pour the hot mulled wine through a sieve. And cheers :-)

Recipe 2: Cognac and Rum mulled wine


A bottle of red wine

1 dl of cognac

1 dl of rum

2 dl white port wine (can also be a red one)

2 dl raisins

10 cloves

1 cinnamon stick


Mix together the cognac, rum, port and raisins and leave in the container for at least 24 hours. Now put everything in a saucepan, add the wine, the cloves and the cinnamon sticks. Now let it simmer gently. Pour the hot mulled wine through a sieve. And cheers :-)

Recipe 3: Grandpa's Kracher mulled wine

This recipe is roughly based on my grandfather's homemade recipe. Here's a little warning. Even just smelling this mulled wine made me foggy as a child. Don't enjoy this drink in bulk, but in moderation.


1 bottle of brandy

1 bottle of white port wine (can also be red)

1 dl of cognac

2 dl raisins

2 prunes

1 cinnamon stick

5 cloves

5 whole cardamom seeds

2 sugar cubes

1 dl of sugar


Put the port wine in a saucepan along with all the spices and fruit. Boil this mixture until the port wine has reduced a little. Now turn the temperature down, add the brandy and the sugar cubes and simmer gently until the sugar has dissolved. Now heat 1 DL sugar in a pan and carefully add the liquid sugar. Refine with cognac according to your taste. Remove the pot from the stovetop and leave it covered for at least 24 hours. Pour the hot mulled wine through a sieve. And cheers :-)

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 3. Alma´s Christmas candies

Two Christmas candies from great grandmother Alma. This is a really old recipe from my great grandmother Alma, the recipe is at least 110 years old.

Alma's White Christmas bits


2 teacups (5dl) of sugar

1 coffee (1, 5 dl) cup of milk

1 tbsp. vanilla sugar

1 tbsp. powdered sugar


Boil the sugar, milk, and vanilla sugar together in a saucepan until the mixture stiffens on the sides of the saucepan.

Remove the pot from the plate.

Stir the powdered sugar into the mixture.

Place a piece of parchment paper in an oven dish.

Put the mass on the baking paper and spread it to a thickness of approx. 1 cm. Let the sweets cool down and cut them into the desired sizes.

Alma's cocoa sweets


2 1/2 coffee cups (3, 5 dl) sugar

1 coffee cup (1, 5 dl) of milk

1 coffee cup (1, 5 dl) of butter

1 tbsp. unsweetened cocoa powder

2 tsp vanilla sugar

1 tbsp. powdered sugar


Melt and mix the sugar, milk, butter, cocoa powder, and vanilla sugar together in a saucepan until the mixture stiffens on the sides of the saucepan.

Remove the pot from the stove.

Stir the powdered sugar into the mixture.

Place a piece of parchment paper in an oven dish.

Put the mass on the baking paper and spread it to a thickness of approx. 1 cm. Let the mixture cool down and cut them into the desired sizes.

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 4. Christmas saffron cheesecake

Christmas saffron cheesecake from Sweden, a very smooth and delightful cheesecake that fits the Christmas season perfectly.


For the bottom layer:

150 G Pepparkakor (Swedish Gingerbread) – You can get it at Ikea or you can make your own, here is the recipe

60 grams of butter

Lower filling:

400 gr Philadelphia cream cheese

3 eggs

1.5 dl of sugar

1 packet of saffron (0.5 GR)

Zest of half a lemon

Top filling:

400 G Crème Fraiche (4 DL) (Not Light Crème Fraiche)

1 tbsp. real vanilla sugar


Fresh fruits, preferably passion fruit, fresh figs


  1. Crush the gingerbread. Melt the butter and mix it with the gingerbread in a bowl.
  2. Clamp the baking paper to the bottom of a spring form pan (Ø 26 cm) and press the gingerbread out flat on the baking paper. Place the spring form pan in the oven for about 5 to 7 minutes at 200 degrees, then leave to cool.
  3. Beat the eggs and the sugar, add the grated lemon zest and the saffron.
  4. Mix in the Philadelphia cream cheese and mix it to form a smooth batter. Let the dough rest for 15 minutes so that the taste of saffron can develop.
  5. Put the filling in the spring form pan and let it go in the oven for about 30 to 40 minutes at about 180 degrees C. The cake then has to cool down.
  6. Mix the crème fraiche with the vanilla sugar and put the mix in the spring form pan as the top filling. The spring form pan goes in the oven again at 180 degrees C for 6 minutes.
  7. Decorate the cake with halved figs and passion fruit just before eating.

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 5. Ice chocolate

This easy and delightful treat is a must in all Swedish homes for Christmas. The following is required for approx. 50 pieces


250 g block chocolate, half -light chocolate and half dark chocolate, preferably 70%

125 g coconut fat

50 small silver tin cases


  1. For the ice chocolate, melt the chopped chocolate over a water bath. Always stir so nothing burns or sticks.
  2. Add the coconut oil and stir well.
  3. Place the silver tin cases on a tray and pour the melted chocolate into the cases.
  4. Allow the chocolate to cool to room temperature, then place in the refrigerator.
  5. Always keep the ice chocolate cold.

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 6. Gingerbread cookies

In our family we have the golden tradition that we meet with all women and children at grandmas during the Advent season and bake pepparkakor (gingerbread) all day long.

We, the children, love this tradition that has existed for generations, with the loveliest Christmas scent that spreads throughout the house...


300 g butter at room temperature

5dl sugar

800 grams of flour

1 tbsp. ginger powder

1 tbsp. ground cinnamon

1 tbsp. ground cloves

1 tbsp. baking soda (bicarbonate)

2dl water


  1. Knead all the ingredients well
  2. Wrap the dough well and let it rest in the fridge overnight.
  3. Roll out the dough to a thickness of approx. 2 mm and cut out different shapes.
  4. Place a baking tray lined with baking paper and bake at 225 degrees for about 5 minutes until the gingerbread cookies has a nice color.

Decorate the gingerbread:

1 egg white and 4 dl powdered sugar (enough to get the desired icing consistency).

Using a blender, mix the decorating ingredients well together until the consistency is smooth.

Use a garnish syringe or a disposable piping bag, squirt the mixture onto the gingerbread that has already cooled and let it dry.

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 7. Knäck

Butterscotch / Knäck, a Swedish Christmas candy


approx. 50g chopped almonds

2 dl sugar

2 dl heavy cream

2 dl syrup (light)


  1. First you have to place approximately 70 small baking molds on a tray.
  2. Pour the heavy cream, the syrup and the sugar in a saucepan and bring everything to a boil until the thermometer shows 125º. Let the sugar mixture simmer for 20-30 minutes at exactly this temperature. If the temperature is too high (130 degrees), the mixture will get very hard and almost impossible to work with.
  3. At the very end, when the cooking time is up, mix in the almonds and pour everything into the baking molds. You should hurry, otherwise the mass in the pot will harden.
  4. You can easily store the Knäck on an oven tin, stacked on top of each other and separated by parchment paper.

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 8. Tomtegröt

Risgrynsgröt (Swedish rice pudding/ porridge) is a very traditional Christmas dish. Lots of families gather for lunch, often in their popular vacation homes, and eat Risgrynsgröt together. For example, many will celebrate lunch with their father's relatives, and in the evening they’ll enjoy the Christmas buffet with your mother's relatives and hand out the Christmas presents. An almond is often stirred into the dish and whoever finds it is said to be lucky next year, or it is also said that the finder of the almond will get married in the coming year.

On the evening of December 23rd, the children put a plate of Risgrynsgröt in front of the front door, this for Santa Claus, called tomte in Sweden. That's why the dish is also called Tomtegröt.


2.5 dl round grain rice

5 dl water

2 tablespoons butter

1 tsp salt

8 dl whole milk

1 cinnamon stick

1 tablespoon of sugar

1 almond


  1. Mix the rice, water, butter and salt in a heavy-bottomed saucepan.
  2. Let simmer on low heat for 10 minutes.
  3. Add the milk and the cinnamon stick
  4. Let the rice pudding simmer gently on a very low heat for 30 to 40 minutes.
  5. If the porridge is too thick, please add more milk.
  6. Add a little sugar for taste, add the almonds.

This is how we eat Risgrynsgröt in Sweden:

Place a few spoonful’s of rice pudding in the center of a soup bowl, sprinkle cinnamon and sugar on top and add milk to the outer edge.

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 9. Jansson's Frestelse

Jansson's Frestelse or Jansson’s temptation is a very classic dish for Christmas in Sweden.


1 kg potatoes

2 yellow onions(optional)

250 g anchovy fillets

The liquid from a can of anchovies

1 dl milk

3 dl cream




Peel and cut the raw potatoes into fine, long sticks. Then peel and finely chop two large onions. Fry the onion in a pan with butter but so that the onions don't get any color. Cut the anchovy fillets into small pieces. Grease an oven dish with butter, then layer the potatoes with the onions and the anchovy fillets in the oven dish. The first and last layer should be of the potato sticks. Mix the liquid from the can with the milk and cream and pour it evenly over the oven dish. Finally, pour the breadcrumbs over the casserole and a few spoons of butter on top.

Now let the casserole bake in the oven for about 50 to 60 minutes at 200°C.

Jansson Frestelse is ready when the casserole is golden to the color and the potatoes are fully cooked.

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 10. Swedish Christmas mustard


40 gr yellow mustard seeds

40 gr brown mustard seeds

1 tbsp. Coleman's mustard powder

1.5 tbsp. raw sugar

2 tbsp. apple cider vinegar

3 tbsp. of water

5 tbsp. honey

5 tbsp. sunflower oil

1 tbsp. lemon juice

1 pinch ground ginger


Grind the mustard seeds and put them in a bowl. Add the sugar, lemon juice and vinegar. Pour this into a household machine. Add the oil, honey and water drop by drop while stirring constantly.

Put the mustard in a pretty bowl and let it sit for a few days, after that it will taste really good. Please keep cool and store it in the fridge.

An excellent gift for someone who already has everything! You can enjoy this delicacy not only in Swedish vacation homes but throughout the whole year in your own home too.

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 11. Mint kisses from Sweden

Sweets are just as much a part of Christmas as snowmen or Christmas tree decorations are. How about Swedish mint kisses for a change. You can now enjoy at your home what our grandmother made in the vacation cabin for Christmas.

Mint kisses are easy to make. Store the mint kisses in a sealed container in the refrigerator.

My tip: Make sure you use enough powdered sugar. The dough needs to be fairly firm, yet spreadable. (You can also spoon out and flatten the batter).

Ingredients 28 pieces mint kisses:

1 egg white

3.5 to 4 dl powdered sugar (The amount may vary due to the size of the egg white).

5 drops of peppermint oil


25-50 GR dark or light chocolate, melted


  1. Use an electric mixer, whisk the egg whites until white and firm
  2. Add the peppermint oil and the powdered sugar. Make sure you use enough powdered sugar. The dough needs to be fairly firm, yet spreadable.
  3. Place the dough in a small plastic bag. Tie the bag together and cut a hole in one corner.
  4. Squirt the mint kisses onto a piece of baking paper spread on an oven dish and flatten them into round shapes. Put the mint kisses in the fridge. Let them get really cold.
  5. Garnish: Melt the chocolate and pour it in a small plastic bag. Tie the bag together and cut a hole in one corner.
  6. Squirt the chocolate on each mint kiss. Let it set again in the fridge.

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 12. Lussekatter

Lussekatter or Saffron buns.The Lucia festival is a custom that can be traced back to an Italian saint and is particularly widespread in Sweden. The festival falls on December 13, which is the memorial day of St. Lucia in the Christian churches and was the shortest day of the year before the Gregorian calendar reform. If you are vacationing in a cabin in Sweden during this time, you can take part in the church celebrations, it is a very beautiful event.


100 grams of butter

1 g saffron, ground

5 dl milk

50 grams of yeast

250 grams of low-fat quark

2.25 dl sugar

1 tbsp. cardamom, ground

1 pinch of salt

1.5 l wheat flour

1 dl raisins

1 egg, beaten well for brushing on top of the buns.


  1. This recipe will give you about 40 Saffron buns
  2. Melt the butter in the pan along with the saffron
  3. Add the milk to finger-warm temperature, about 37 degrees
  4. Put a little of the milk mixture in a bowl, crumble in the yeast and stir well.
  5. Add the rest of the milk mixture, the low-fat quark, the sugar, the cardamom, the salt and most of the flour.
  6. Work the part neatly through until it is shiny, supple and automatically doesn’t stick to the bucket.
  7. Let it rise under a baking cloth for about 30 minutes.
  8. Place the dough on a floured surface
  9. Work the dough and divide it into 2 parts.
  10. Roll out the dough lengthwise and divide each part into 20 parts.
  11. Roll each of the now approx. 40 parts into a narrow roll and form the saffron buns / Lussekatter or Lussebullar as we call them in Swedish.
  12. Place the Saffron buns on a baking sheet lined with baking paper, then press the raisins deep into the swirly part of the dough.
  13. Let the Saffron buns rise on the tray for another 40 minutes.
  14. Preheat the oven to 225 degrees
  15. Brush with beaten egg yolk on top of the buns
  16. Put the Saffron buns in the oven for 6 – 8 minutes until they have gotten a good golden color.
  17. Now let the Saffron buns cool down under a baking cloth, and they’re ready to be served.

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 13. Saint Lucia Day

Saint Lucia Day, this is how we celebrate it:

On December 13, Lucia is celebrated to a large extent in kindergartens, schools, nursing homes, workplaces and in cabins and homes all around Sweden. Lucia Day – also called Saint Lucy’s day – can be traced back to the 4th century. A Christian feasting day, it commemorates the martyr Lucia of Syracuse in Italy, who as legend has it, brought food to Christians hiding in Roman catacombs, lighting her way with a candlelit wreath on her head. We have for centuries here in Sweden transformed it into the tradition we have here today. Lucia is traditionally celebrated in Sweden with candles, Lucia procession, singing and coffee consisting of saffron buns, gingerbread cookies and mulled wine. The idea is to give a cozy and magical taste and atmosphere of what’s to come in the coming weeks of Christmas, the Lucia celebration is for many an important step in the Christmas season.

The old school way of celebrating is, we start the day with breakfast in bed, with the typical saffron buns, gingerbread cookies, coffee and burning candles.

Afterwards we take a long walk through the city when it is still dark here in winter and marvel at the burning lights on the roadside.

Our children will then celebrate in kindergarten and schools and parents are invited to watch the Lucia procession.

The children can choose between different themes in the procession:

Lucia Clothing: White long gown, a crown with electrical lit candles to put on the head and a red ribbon around the waist

Handmaidens (girls): white dress, glitter in her hair and around her waist and a candle in her hand

Star Boys: white dress, white paper cones on the head with gold stars. Gold star on a stick in hand

Gnomes or elves: small Santa Claus or Santa’s helper.

Gingerbread Man: Clothes in the same color as the Swedish gingerbread, brown with white icing.

Because of the risk of burns, most children today carry electric candles.

Schools and kindergartens:

The parents of the children are invited to schools and kindergartens either in the morning or in the afternoon when it is still dark or already dark. When all the parents are gathered, the children walk in a procession and sing different songs, which of course have been rehearsed a lot beforehand. Then the parents are invited to mulled wine, saffron buns and Swedish gingerbread cookies.

When the children are older, one Lucia from the group of children is usually chosen to lead the Lucia procession, and this is elected in their respective classes.

Many Swedes go to church on the morning of December 13th and watch the Lucia procession there, this can be a truly big event which is often televised.


Many young people celebrate the so-called Lussevaka, which means that they are up all night from December 12th to 13th to wait for this magical day. Lussevaka in the old days meant to stay awake through the whole night to guard oneself and the household from evil, it has now found a modern day form of it by people throwing parties until daybreak.

If you are vacationing in a cabin in Sweden during this time, you are more than welcome to watch the Lucia procession in a church. Just check the local listings for it.

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 14. Julskinka 

The Swedish Christmas ham is the crown jewel on the Swedish Christmas dinner table. Here is great recipe for Swedish Christmas ham. The scent of the Christmas ham spreads wonderfully here in our Swedish vacation home

Ingredients for Christmas ham:

1 cured ham, salted, approx. 3 kg

8 peppercorns

2 bay leaves

Ingredients for the Christmas ham crust:

1 tablespoon Coleman's mustard powder

1 dl mustard

2 pcs egg yolk

2 tablespoons sugar

2 dl breadcrumbs


  1. Put the ham in boiling water with the peppercorns and the bay leaves
  2. Lower the heat so the water is just simmering, not boiling.
  3. The cooking time is calculated at about 1 hour per kilo.
  4. Insert a thermometer into the thickest part of the ham and cook the ham to a temperature of around 70 degrees, preferably a few degrees higher.
  5. Now take the ham out of the water and let it cool down. Cut away the rind but save a little of the stock.

For the crust:

  1. Mix the mustard powder with the mustard
  2. Mix the egg yolks, mustard mixture and sugar together in a bowl
  3. The remaining thin layer of rind of the ham should face up.
  4. Spread the mustard mixture on top of the ham and then sprinkle the breadcrumbs on top.
  5. Place the ham in the oven, which has been preheated to around 200 degrees, for around 5 to 7 minutes. Just until the breadcrumbs get a lovely lightly brownish color.
  6. Serve the ham cold, with mustard and/or apple sauce.

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 15. Carina's Sill

The pickled herring is a big favorite of many in Sweden for both Christmas and Midsummer celebrations, and quite a few other celebrations as well, it has been the staple dish for the Swedish smörgåsbord and for Christmas for decades. 

You need 8 whole pickled herring fillets (boneless) or 3-4 cans of pickled herring from Ikea (called sill in Sweden).

But you can also buy 2 cans of herring fillet in every grocery store in Sweden. Please save the liquid in the can.

Dry the herring and divide it into approx. 1-2 cm wide parts, put them in a bowl.

Grab another bowl and mix the following:

0.5 dl of the liquid from the herring fillet containers.

1 dl heavy cream (40%)

2 dl mayonnaise (80%)

0.75 dl Swedish caviar on a tube (available at Ikea)

1.5 dl finely chopped dill

Chop a 20 cm leek into fine small pieces

2 teaspoons of sugar

1 teaspoon Worcestershire sauce

1 chopped red onion

Mix this together, then mix in the herring. Leave the herring in the fridge for at least 1 day before you eat it.

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 16. Swedish Kalvsylta

Kalvsylta or veal aspic. An old school Swedish Christmas dish that was very common back in the old days, and has now made a comeback with the younger generation.

Ingredients for the aromatic water:

2 liters of water

10 spice peppercorns

3 bay leaves

2 carrots

1 large yellow onion

About 20 cm leek, the green part

Ingredients for Kalvsylta - veal aspic:

1.5 kg veal (ideally veal shoulder)

1.5 tbsp. salt

1 tbsp. white wine vinegar

6 sheets of gelatin

Veal broth


  1. Divide the carrots and onion into large pieces and place them in a large saucepan along with the pepper, the bay leaves and leeks and the 2 liters of water. Cook the veal in this flavored water until it has been cooked through, the flavored water has now turned into a broth. Strain the broth through a fine sieve or cloth.
  2. Remove the veal from the broth and cut into cubes. Then put all the meat back in the pot and pour the strained broth over it.
  3. Add the salt and boil it again.
  4. Put the 6 sheets of gelatin in water. Remove from the water after a few minutes, free the gelatin from the water as much as possible and add to the pot with the broth and veal.
  5. Switch off the stove and add the white wine vinegar.
  6. When everything has dissolved, place the meat in a cake tin (preferably an oblong shape or a round tin). Then pour the broth over the meat and fill it up to the edge.
  7. Allow everything to cool and stiffen, then turn it onto a plate.
We in Sweden eat the jelly with mayonnaise!

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 17. Julvört

Julvört or Spiced Christmas bread is a very common bread for Christmas in Sweden.


50 grams of yeast

33 cl Julmust (a Swedish Christmas drink that is usually available at Ikea.)

If you can’t find a Julmust you can also use a malt beer.

33 cl dark beer, preferably bock beer

250 g quark (10% fat) (can be replaced with Greek yogurt)

1 dl bread syrup 4 tsp salt

1 tbsp. ground ginger

2 tbsp. ground orange zest (from bitter oranges)

0.5 teaspoon ground cloves

2 dl raisins

Approx. 22 dl rye flour


  1. Crush the yeast in a large bowl. Add a little cold liquid until the yeast has completely dissolved.
  2. Add all the ingredients except for the flour and stir well. Work the flour into the mixture and knead well. Add the remaining flour if the dough feels sticky.
  3. Cover the bowl with a baking towel and let the dough rise at room temperature for at least two hours
  4. Take the dough out of the bowl and knead it again well on a floured work surface
  5. Divide the dough in two and form two oblong loaves of bread. Put a sheet of parchment paper on a baking tray and place the two loaves of bread on it. Let the two loaves rise again on the baking tray for at least 30 minutes.
  6. Preheat the oven to 200 degrees.
  7. If you like you can cut a pattern into the loaves, then put them in the lower part of the oven for about 40 minutes
  8. Now let the loaves cool on a rack under the baking cloth for at least 30 minutes.

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 18. Dopp i Gryta

Dopp i Gryta – In Swedish, this means to dip into the pot.

This is an absolute must at our Christmas buffet, a big favorite of my brother, mom and grandma.

This requires:

The water that remains when you cook the Christmas ham.

A Christmas ham.

Vörtbröd – spiced bread.

Beef Stock Cubes.


  1. Boil the water for the Christmas ham (approx. 1 l) well and lift off the foam.
  2. Add the beef stock cubes.
  3. Take a piece of spiced bread and dip it into the liquid using a slotted spoon.
  4. Place the bread on a plate.
  5. Put a slice of Christmas ham on top and eat it with a fork and knife.

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 19. Grandma's cured salmon

Grandma's cured salmon with salmon sauce

This dish can be eaten on a piece of hard bread with the sauce on top of it, or on a plate with boiled potatoes.

You’ll need:

1 kg salmon fillet, de boned, from the freezer.

0.5dl sugar

0.5 dl of salt

20 pcs Peppercorns, white

3 dl fresh dill


Thaw the salmon and cut the salmon in half.

Scrape away any scales and dry the salmon well, do not rinse in water.

Crush the pepper and coarsely chop the dill.

Mix together the pepper, salt and sugar and massage this mixture onto all sides of the salmon.

Take a pan or a dish and put a little dill on the bottom.

Place the first part of the salmon in the pan.

Sprinkle the remaining pepper, sugar and salt mixture over the first part of the salmon.

Put plenty of dill on the first salmon.

Place the second part of the salmon on top of the first.

The skin sides should be on the outside of both salmon pieces.

Take a plastic bag and place the fish in the bag as it is.

Seal the bag after removing all the air from the bag.

Place the salmon in a rimmed dish in the refrigerator and weigh the dish down.

Turn the salmon once a day.

The salmon should be turned in the fridge once a day so that the liquid is evenly distributed.

Marinate the salmon in the refrigerator for 3 to 4 days.

Take out and unfold the fish, remove (scrape) the dill and spices off.

Thinly slice each half of salmon in long flat pieces and serve with lemon, dill and the gravlax sauce.

The salmon does not keep for very long, about 1 week, please always keep the salmon in the fridge during this time.

Gravlax Sauce approx. 4 servings

3 tablespoons mustard

1 tablespoon of sugar

1 pinch pepper, white

1 pinch of salt

1 tablespoon vinegar or squeezed lemon

1 dl chopped dill

1 dl oil

Mix together the mustard, sugar, salt, pepper, vinegar and dill. Use an electric mixer to let the oil flow into the mixture, first drop by drop and then in a small stream, so that a creamy sauce is done.

Let us know how you like it!

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 20. Deli eggs

Here is a recipe for delicacy eggs, which should not be missing at the Christmas dinner buffet.


12 eggs

1 dl heavy cream, 40%

About half a tube of caviar (you can find it at Ikea or any other grocery store in Sweden)

1 red onion

Fresh dill for garnish


Boil the eggs hard-boiled.

Divide it lengthwise and remove the yolk

Crumble the yolk and place in a bowl

Finely chop the red onion

Squeeze the caviar into the bowl and mix it with the egg yolk and onion

Whip the cream and pour it into the bowl as well.

Now fill the egg halves cut to length wise with the mixture.

Garnish with the dill.

For those who can't get caviar or don't want to use the caviar, we also have another variant on our Christmas buffet. You can garnish the egg halves with a dab of mayonnaise and shrimp on top of it.

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 21. Rörost 

Rörost – scrambled crème cheese!

A really old Swedish recipe, the taste is very special, you can eat the scrambled crème cheese as it is or on a slice of bread.

What you need:

3 liters whole milk, 3%

3 tablespoons cheese rennet, available to buy at pharmacies in Sweden.

1 cinnamon stick

0.5 dl raisins

2 tbsp. light syrup

1 egg

1.5 dl flour

1 dl milk


  1. Warm the milk on the stove to about 37 degrees (finger warm)
  2. Turn off the burner and stir in the cheese rennet.
  3. Let the cheese mixture stand until the cheese has separated from the liquid. You will see this when a white cake has formed and separated from the liquid. It takes about 30 minutes to 1 hour.
  4. Mix the liquid with the cheese properly.
  5. Reduce this mass to half by boiling on the stove.
  6. Divide the cinnamon stick into three parts and put them in the saucepan with the mixture.
  7. Put the raisins in the pot
  8. Mix the egg, milk and flour in a bowl, then add this to the pot.
  9. Cook the cream cheese for another 5 minutes.
Now the cream cheese is ready! Let us know how you like it!

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 22. Slarvsylta

Slarvsylta – Christmas aspic meat

In Sweden, we eat jellied aspic meat on bread, preferably with mayonnaise, but you can also eat it with vinegar, oil and red onions.


Approx. 250 g fresh lean pork, preferably shoulder or leg

Approx. 250 g chicken fillet

1 liter of water

2 teaspoons of salt

4 spice peppercorns,

4 peppercorns, white

1 pinch of thyme

1 pinch of cinnamon

1/2 pinch nutmeg

1/2 pinch cloves

1 bay leaf

(1 pinch is approximately 0, 5 -1 spice measure)


  1. Chop the pork and chicken finely.
  2. Put the meat in boiling water and let it boil, remove the resulting foam on the surface, over and over.
  3. Add all the herbs and cook until the water is almost gone and the jelly is a little mushy.
  4. Remove the peppercorns from the pot.
  5. Put the meat in a blender until it’s finely chopped.
  6. Pour the jellied meat in a long bowl and place the bay leaf on top of it.
  7. Now let the aspic cool down properly.

Pickled cucumbers and pickled beets goes well with the aspic.

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 23. Rodbetssallad

Rodbetssallad - Swedish classic beetroot salad

A must at the Swedish Christmas buffet together with the pickled herring and the meatballs. Beetroot salad is something that is very common on meatball sandwiches in Sweden too.


1 can of pickled beetroot

2 red apples

1 onion

1 dl mayonnaise

1 tablespoon French mustard

Salt and pepper

1 dl light crème fraîche – sour cream


  1. Drain the beets well. Cut the beets and apples into small square pieces.
  2. Finely chop the onion.
  3. Mix together the mayonnaise, crème fraiche and mustard
  4. Add the beetroot, apples and onion.

Now season with pepper and salt, and its ready.

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 24. Swedish Meatballs

Meatball recipe, Grandma Mildred's famous meatballs for Christmas

There no real Christmas buffet without meatballs, they are probably just as important as the ham.


500 gr. ground beef

2 slices of white bread

1 teaspoon of salt

1 pinch of white pepper

0.5dl milk


  1. Trim the edges of the white bread. Place the shopped bread in a bowl.
  2. Add the milk and then let it swell a little.
  3. Add all the ingredients and mix well in the bowl.
  4. Form small balls and fry them well in a pan heated with real butter.
  5. When you have made the first batch of meatballs, add a little water to the pan and bring to a boil, adding a pinch of salt, you can save this broth and make sauce of it or use it as is on top of the meatballs.

If you want to make a cream sauce, use the broth from the pan and add a little flour to the pan and add heavy cream. Now cook this for at least 3 minutes.

Tip: What my grandma learned from her grandma. Before serving the meatballs for Christmas, turn them over again so they look shiny and not dry.

Swedish Christmas recipe calendar when you rent a cabin

Advent Calendar door 25. Christmas sausages

Christmas sausages is a fun and easy Christmas food to make at the cabin with the whole family or friends.


250 g pork

125 g parsnips, boiled cold

250 g beef

250 g lard

125 g potatoes, boiled cold

1.5 dl pork stock (or chicken broth)

200 cm sausage casings

Salt mixture:

2.5 tablespoons of coarse salt

1.5 tbsp. caster sugar

1 tsp saltpeter (potassium nitrate)

For cooking:


2 bay leaves

5 white peppercorns

5 allspice grains

Peel and boil potatoes and parsnips in lightly salted water, until soft. Let cool.

Grind the meat, potatoes and parsnips for the sausage well. Mix with finely ground spices and milk, potato flakes and broth.

Carefully stuff the meat mixture into the skin casings, making sure it's not too firm. Tie to the desired length and poke the casings with a needle.

Rub the sausage with salt, sugar and saltpeter. Leave for ten hours.

Place the sausage in cold water and spices and cook very gently for about 20 minutes.

Serve with mustard, mashed potatoes and/or red cabbage.