Put the wine or wine and port or Madeira into a saucepan. Tie the orange rind and spices in a piece of muslin and add to the pan. Add the almonds and raisins. Heat at just below boiling point for 25 minutes, stirring occasionally.
Put a wire rack over the pan and put the sugar cubes on it. Warm the Aquavit or brandy and pour it over the sugar cubes to saturate them evenly. Set them alight: they will melt through the wire rack into the wine.
Stir the glögg and remove the spice bag. Serve hot, putting a few raisins and almonds in each cup.