Place cloves, cardamom pods, cinnamon sticks in cheesecloth bag.
Add wine, fruit, spice bag, orange peel to large pot, and simmer for 1½ hours. Do not boil.
Add brandy and juice, bring the mixture just to the boiling point, and then remove from heat.
Pour in grain alcohol. Carefully light the glögg and let it burn for about 10 seconds.
Remove spices and orange peel. Cool.
Pour cooled glögg into bottles, adding several almonds and pieces of dried fruit into each.
To serve, reheat in small saucepan. Do not boil.