Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "197f2e9c0ad34deb9c708318a91950b6",
    "updated": "2025-05-09T07:50:51.515Z",
    "title": "Pot Roast",
    "subtitle": "A savory main course ideal for family dinners and special occasions.",
    "description": "Meat is a classic and versatile ingredient that forms the basis for this delicious pot roast recipe. This dish makes a flavorful centerpiece for family dinners or themed gatherings. Enjoy this savory meal that combines rich flavors and tender beef for an unforgettable experience.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "chicken flavor bouillon powder",
          "corn oil",
          "all-purpose flour",
          "dried cranberries (divided).",
          "ground black pepper",
          "pomegranate juice",
          "boneless beef roast",
          "brown sugar",
          "worcestershire sauce",
          "diced onion",
          "balsamic vinegar"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 350°F.",
      "In a bowl, mix together the ground black pepper, bouillon powder, and flour.",
      "Pat the roast dry with paper towels. Coat the roast evenly with the flour mixture.",
      "Heat the oil in a roasting pan over medium heat. Brown the meat on all sides for about 5 minutes until well colored.",
      "Remove the roast and place it on a plate.",
      "Add the diced onions to the pan juices and cook for about 2 minutes. Stir in the pomegranate juice and half of the dried cranberries.",
      "Bring the mixture to a boil and cook for 1 minute.",
      "Stir in the balsamic vinegar, Worcestershire sauce, and brown sugar, mixing well.",
      "Return the roast to the pan, turning it to coat with the sauce. Cover the pan and place it in the oven. Roast for 1 hour and 15 minutes.",
      "Add the remaining dried cranberries, cover, and continue cooking for 30 to 40 minutes until the roast is tender.",
      "Remove the roast from the oven and let it rest for about 10 minutes.",
      "Transfer the roast to a serving platter, slice, and spoon the sauce over the top. Serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]