Sweet & Spicy Pickled Red Seedless Grapes

• 5 cups seedless red grapes
• 4 jalapeno peppers, seeded and sliced
• 2 tablespoons minced fresh gingerroot
• 2 cinnamon sticks (3 inches), halved
• 4 whole star anise
• 2 teaspoons coriander seeds
• 2 teaspoons mustard seed
• 2 cups packed brown sugar
• 2 cups white wine vinegar
• 1 cup water
• 1 cup dry red wine
• 1-1/2 teaspoons canning salt

1. Pack grapes into four hot 1-pint jars to within 1-1/2 in. of the top. Divide jalapenos, ginger, cinnamon, star anise, coriander seeds and mustard seed among jars.
2. In a large saucepan, combine brown sugar, vinegar, water, wine and canning salt. Bring to a boil; cook until liquid is reduced to 3 cups, 15-18 minutes.
3. Carefully ladle hot liquid over grape mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

red grapes, peppers, fresh gingerroot, cinnamon, star anise, coriander seeds, brown sugar, white wine vinegar, water, red wine, canning salt

Taken from www.tasteofhome.com/recipes/sweet-spicy-pickled-red-seedless-grapes/ (may not work)