Gløgg, Hvid

1.5 liters (2 ½ pints, 6 cups) white wine
10 whole cloves
8 cardamom pods
3 star anise
2 tablespoons candied orange peel
200 ml (7 fluid ounces, generous ¾ cup) elderflower cordial
160 grams (5 ¾ ounces, ¾ cup) raw cane sugar
2 cinnamon sticks
1 whole vanilla pod (bean), halved lengthwise
3 centimeters (1 ¼ inch) long thin slice of fresh ginger
Peel of one organic lemon keep the lemon flesh for thin slices in each cup
200 milliliters (7 fluid ounces, generous ¾ cup) white rum
200 milliliters (7 fluid ounces, generous ¾ cup) Cointreau
200 grams (7 ounces, generous 2 cups) flaked almonds
200 grams (7 ounces, 1 ¼ cups) sultanas golden raisins
Akavit to taste (though optional, Christian will give you a rash if leave this out)

Put the white wine, cloves, cardamom pods, star anise, candied orange peel, elderflower cordial, sugar, cinnamon sticks, vanilla pod, ginger and lemon peel in a large saucepan and allow to stand overnight (or for at least 12 hours) with the lid on.
The next day, add the rum and Cointreau and bring to a gentle boil. After simmering for 10 minutes, strain through a sieve to remove all the spices and lemon peel, then add the almonds and sultanas (golden raisins) and gently simmer for a further 10 minutes.
Serve in glasses or mugs with a slice of lemon, and a teaspoon for easy eating of the sultanas (golden raisins) and almonds.