In a small saucepan, combine black-currant juice, sugar, cloves, cinnamon, cardamom, and ginger. Bring to a boil. Cover, and remove from heat. Let stand until mixture reaches room temperature, then store in refrigerator for up to 3 days.
Just before serving, pour wine into a medium nonreactive saucepan. Strain spiced syrup through a sieve into the wine. Heat to just below simmering, 150 degrees to 170 degrees.
To flame glogg, place sugar cubes in the bowl of a large metal ladle, and fill with Aquavit. Let stand for 1 to 2 minutes. Hold a flame to the Aquavit, and pour saturated sugar cubes onto a sieve over the glogg. Ladle glogg over sugar cubes until cubes melt. Serve hot.
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