Christmas in Norway
These pages should give you a flavor of a Norwegian Christmas. They have been on the internet since 1997 and are one of the top results for the Google search "Christmas in Norway". If you miss anything, please contact us at postmaster "at" stavanger-web.com.
Christmas Trees in Norway
In Norway most everyone has either a spruce or a pine tree in their living room - decorated with white lights, tinsel, Norwegian flags and other ornaments for Christmas.
The children make paper baskets of shiny, colored paper. The baskets can be filled with candy or nuts. Chains made of colored paper are also very popular.
Colored lighting is becoming popular, but white lights are more like the candles they are supposed to represent. Christmas trees became common in Norway from around 1900. The custom of having Christmas trees is originally from Germany.
Before the presents are opened, many families dances in a ring around the Christmas tree while singing traditional Norwegian Christmas carols.
Christmas Tree Decorations
It is a tradition in Norway to gather the family and make baskets of colorful paper to hang on the Christmas tree.
A Typical Norwegian Christmas Dinner
Pinnekjøtt has a good deal of bone fat, so it is best to allow about 500 g per person if it is served on its own; if it is served together with sausages, allow 350 g per person.
Separate the salted ribs from each other with a sharp knife and leave them in cold water overnight.
Go out in the woods and find enough fresh branches from a birch tree (finger thick) to cover the bottom of your pot. Remove the bark. Put the branches in your pot and and fill it with enough water to cover the branches. Place the ribs over the branches and cook until the meat loosens from the bone (apprx. 2 hours). Be careful so the pot doesn't cook dry - refill water as necessary.
Before serving, give the ribs a few minutes under the grill of your oven.
You will need approx. 1 kg rutabaga, water, pepper, salt, cooking juices from the "pinnekjøtt".
Peel and slice the rutabaga and cook it until tender in lightly salted water. Drain off the excess water. Pour 1/4 cup of cooking juice from the "pinnekjøtt", add salt and pepper and mash the rutabaga. You can use milk instead of cooking juices, then you should add a tablespoon of butter, too.