Ingredients
5 cups seedless red grapes4 jalapeno peppers, seeded and sliced2 tablespoons minced fresh gingerroot2 cinnamon sticks (3 inches), halved4 whole star anise2 teaspoons coriander seeds2 teaspoons mustard seed2 cups packed brown sugar2 cups white wine vinegar1 cup water1 cup dry red wine1-1/2 teaspoons canning salt
Preparation
Pack grapes into 4 hot 1-pint jars to within 1-1/2 in. of the tops. Divide jalapenos, ginger, cinnamon, star anise, coriander seeds and mustard seed among jars.
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.
Carefully ladle hot liquid over grape mixture in each jar, 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.
Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
