A few hours before serving, add raisins to a glass and cover with rum (we don't measure an exact amount) to let them soak.

Combine all of your spices, sugar, orange peel, orange juice, and water in a saucepan over low heat.

Stir until the sugar dissolves; then let your mixture simmer for around an hour to an hour and a half, keeping it covered. You can add more water if needed as well.

Strain your extract. If you aren't making the gløgg right away, you can store your extract in a bottle in the fridge. Use within a week.

Add a bottle of wine to a large pot. Add your extract, the raisins, and whatever rum is leftover in the glass you soaked your raisins in. Make sure to combine everything in the pot before you turn on the stove - it can be dangerous to pour alcohol into pots if you have a gas stove with a flame.

Heat your wine mixture until it is just hot enough - you don't want to boil off the alcohol. Once the edges start to bubble, it should be ready!

Add slivered almonds to the bottom of your mugs. Ladle your wine and raisins into the mugs. Enjoy!