Christmas and New Year Traditions in Scotland

For many Scottish families, the night before Christmas began magically on a dark snowy evening’s walk into a magnificent old church, lit only by candlelight. Christmas carols are sung and bring the community together. Warmth and gratitude for family and friends fill the air on Christmas Eve.

On Christmas Day, the children would wake up early to find their stockings hung by the fireplace, filled with goodies and surprizes. The presents sparkled under the Christmas tree and a warm cup of tea for Mom and Dad prepares everyone for the festivities - opening the gifts.

The dining room table was set with beautiful dishes and at each setting was placed a Christmas cracker. This is a fun tradition to share with family, as everyone opens their cracker with a family member and then comes the fun part of putting on the colored paper hats and sharing the cracker surprise.

The classic dinner was hot rolls, roast turkey, fresh cranberries, whipped potatoes, parsnips, peas, stuffing (sausage meat, sage and onion) and for desert scotch trifle.

A family tradition in our home was to gather around the kitchen table and play games. We love scrabble, playing all variations of chess and for the main event every year ‘The Game of Britain.’ We laughed and objected and travelled the British Isles from John O’Groats to Penzance!

We always started a new puzzle at Christmas and shared the gift of spending hours together, slowing down from daily routines and being a family.

Hogmanay – New Year’s Eve, December 31st

In Scotland Hogmanay is considered the largest annual celebration. After Christmas and just before New Year’s Day I was brought up to make our home spotless. The tree and ornaments were packed away for another year and we got ready to bring in the New Year.  Hogmanay is believed to be of Viking origins and came from an old Norse name for a cowhide torch – designed to ward off evil spirits. The torch also represented the sun to these ancient peoples so they could light even the darkest night.

All around Scotland one of the most famous fireworks displays in Scotland is held in Edinburgh for Hogmanay. In the cities and towns, fireworks are held to celebrate the New Year.  

The most widespread national custom is the practise of first footer. This ancient legend has been passed down for centuries again from the Vikings. The first footer was to have dark hair or fair hair.  

The first person to set foot in the house in the New Year was thought to influence the fortunes for the family for the up-coming year.  He would carry gifts… money for prosperity, whiskey to keep warm, a piece of coal representing warmth for the home and upcoming colder months ahead and Scottish shortbread representing food. In our home, the tradition evolved into my husband, handsome as he is and our handsome son to be our first footers. They share in the gifts to start every new year - Hogmanay Style! 

Then there’s the “Loony Dook.” Every New Year on January 1st many adventurous and brave souls run into the icy waters of the Firth of Forth. This event has raised thousands of pounds each year since 1986 and helps a variety of charities.

January 25th – Robbie Burn’s Day

Every January 25th around the world Scots celebrate Robert Burn’s birthday. This tradition pays tribute to his life’s work and poetry every year.

Robbie wrote his first poem at age 15 and by his mid twenties he had gained a reputation as an author and famous poet. He is known as Scotland’s best loved son and his inspiration and poetry has touched the hearts and souls of people around the world.

His famous song “Auld Lang Syne” is a legendary tradition and means “times gone by.” This is about remembering friends from the past and love and friendship. The lyrics, ‘We’ll take a Cup of Kindness yet’ are held dear; raising a glass, or a cup o’ kindness means sharing “good will, friendship and kind regard.” 

Burns' original Scots verse:

Should auld acquaintance be forgot, and never brought to mind?

Should auld acquaintance be forgot, and auld lang syne?

Chorus

For auld lang syne, my jo, for auld lang syne, we’ll tak' a cup o’ kindness yet, for auld lang syne.

And surely ye’ll be your pint-stoup! and surely I’ll be mine!

And we’ll tak' a cup o’ kindness yet, for auld lang syne.

Chorus

We twa hae run about the braes, and pou’d the gowans fine;

But we’ve wander’d mony a weary fit, sin' auld lang syne.

Chorus

We twa hae paidl’d in the burn, frae morning sun till dine;

But seas between us braid hae roar’d, sin' auld lang syne.

Chorus

And there’s a hand, my trusty fiere! and gie's a hand o’ thine!

And we’ll tak' a right gude-willie waught, for auld lang syne.

Our Family Tradition

Our yearly Robbie Burns celebration always includes my eldest brother Struther playing the bag pipes at events and “Addressing the haggis.” This poem honors the ‘haggis’ which is Scotland’s national dish – oatmeal, minced organs and onions stuffed in a sheep’s stomach. This might sound intimidating however the taste is amazing.

Our family has followed Scottish traditions for many years. My eldest brother, Struther is the Piper and my brother Ian and I were Scottish Highland Dancers. We went to many Highland Games in Canada and the United States and enjoyed all festivities. My Mum was the dancer and teacher who taught Scottish Country dancing for over 25 years. She wrote many dances that were dedicated to her friends and these were published. 

My Mum with the help of her church friends coordinated the Robbie Burn’s night. This is truly an evening of celebration with the traditional piping in the haggis and the address to the Haggis. The meal included neeps (root vegetable like turnips) and tatties (potatoes) in honor of the festivities along with ceilidh dancing, singing and poetry and an evening with friends and family.

My Mum’s Shortbread

·       4 oz. self raising flour or all purpose flour

·       2 oz. sugar

·       2 oz. margarine

·       1 oz. butter

Cream together fats and sugar. Add flour and mix well. Roll out on floured board to required thickness. Cut into shapes using cookie cutters. Prick all over with fork.

Bake in moderate oven at 350 degrees F. for 10-15 minutes.

Sprinkle with cater sugar if desired and colored sparkles.

Traditional Trifle:

·       1 1-pound frozen pound cake, thawed, cut into ? inch cubes

·       6 tablespoons Scotch whisky

·       1 cup raspberry jam (about 10 ? ounces)

·       2 ? pint baskets fresh raspberries or 2 12 ounce bags frozen unsweetened raspberries, thawed.

·       Chocolate

Place half of pound cake cubes in 3-quart trifle bowl or glass bowl.  Sprinkle with 3 tablespoons Scotch and toss.  Heat jam in heavy small saucepan until just pourable. Spoon half of jam over cake and spread.  Top with half of custard.  Top with 1 basket or 1 package raspberries, making sure some berries show at sides of bowl.  Place remaining pound cake cubes in another bowl.  Layer fruit over. Spoon remaining jam over and spread. Top with remaining custard, then with 1 basket or package of raspberries.  Cover and refrigerate until set, at least 3 hours. (Can be prepared 1 day ahead.)

Whip cream and sugar in a large bowl to stiff peaks. Add 3 tablespoons Scotch and beat to firm peaks. Mound cream atop trifle. Garnish with fresh raspberries and chocolate.

Wherever you live in the world and the honored traditions you share with loved ones and family, from my family to yours, we wish you Happy Holidays and a Happy 2017 New Year!

Much love, Moira Sutton