Wash the oranges thoroughly. Cut them into thin segments, and the thin segments into thin slices. Put the orange pieces in a pan with the wine and cook on a low heat for 20 minutes. Add the jam sugar and boil for 3 minutes. Add the chopped pistachio nuts and boil for a further minute. Carefully skim off any foam. Pour into warm, sterilised jars. Seal. Store in a cool, dark place.
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