2 lemons, zest removed and cut into 1/16 inch julienne
1 piece (size of a quarter) pared fresh gingerroot
2 1/2 cups aquavit
3/4 cup slivered blanched almonds
1/2 cup dark raisins
Procedure
Heat water and sugar in small heavy saucepan over medium heat to boiling; cook until sugar is dissolved and syrup is slightly thickened, about 8 minutes.
Combine red wine, port, and sugar syrup in large heavy noncorrosive saucepan. Tie cloves, cardamom, lemon zest, and ginger in 6-inch square of double-thickness cheesecloth; add to wine mixture. Heat over very low heat, stirring occasionally, until very hot; do not allow to boil. Pour wine mixture, with spice bag, into heatproof container. Cover tightly; allow to stand 12 hours or overnight at room temperature.
Combine 1/2 cup of the aquavit, the almonds, and raisins in small bowl. Let stand at room temperature, covered, 12 hours or overnight, tossing occasionally.
Combine spiced wine and remaining 2 cups aquavit in large heavy noncorrosive saucepan; remove and discard spice bag. Heat over very low heat until very hot; do not allow to boil. Spoon 2 teaspoons of the almond-raisin mixture into heatproof glasses; fill halfway with glögg.
