Remove zest from lemon and orange with a vegetable peeler, reserving fruit for another use.
Heat half bottle of red wine, sugar, zests, spices, and ginger in a 2-quart saucepan over moderate heat, stirring to dissolve sugar, until just barely simmering (do not boil). Simmer gently 10 minutes, then cool. Pour through a fine sieve into a bowl.
Stir in remaining wine and other alcohols. Heat in a cleaned saucepan over moderate heat until just warm.
Divide raisins and almonds among 6 small coffee cups or heatproof glasses and ladle in glögg. Serve with small spoons for eating raisins and almonds.
