Glögg (Nordic Mulled Wine)

In a 3-quart saucier or saucepan, toast cardamom, cloves, and cinnamon over medium heat, shaking the pan occasionally, until fragrant, about 1 minute. Add the water, sugar, orange peel, and ginger. Bring to a simmer over medium heat, then stir until sugar is dissolved, about 30 seconds. Turn off heat. Strain syrup through a fine-mesh strainer set over a small heatproof bowl. Transfer the strained ingredients to a spice bag. (Alternatively, you may use cheesecloth and twine.) In the same 3-quart saucier, add the spice bag, spiced syrup, wine, port, aquavit, raisins, and almonds. Bring the mixture to a bare simmer over high heat, but do not boil. Turn off heat, cover, and allow to steep, until fragrant and infused, at least 30 minutes and up to 2 hours. When ready to serve, ladle glögg into mugs or cups, scooping a few raisins and almonds into each one.