Worth knowing that there isn’t a Spanish word for “cranberry”. Arándano is generally used for blueberry, to get the cranberry concept across one can specify arándano rojo.
The ingredient list in the books doesn’t mention arándanos. For anyone in the 1980s (and even now) using this recipe, it’s blueberry jam.

Turkey with Jam

1 turkey
1 slice of tocino (very fatty bacon) to cover/saddle
5 large carrots
Half kilo of stuffing (unspecified)
2 truffles
Quarter litre of dry white wine
200g of cream
250g of blueberry jam
salt & pepper

1. Finely chop the truffles, add them to the stuffing and fill the turkey. Sew it up well, with kitchen thread, and saddle the turkey with the fatty bacon.
2. Place the stuffed turkey in the oven (no temperature given) in a large heatproof container with chopped carrot, onion cut into large pieces and quarter of a litre of water. Baste the turkey frequently as it cooks and turn it upside down.
3. At the end of the cooking time, take off the fatty bacon saddle and allow it to bronze/become golden all over.
4. Remove the turkey to somewhere warm and deglaze the cooking juices with the white wine. Bring it to boil and then liquidise everything in the container together. Season with salt and pepper and combine with the cream. Reheat this sauce using the bain marie method and serve the turkey* with this sauce and the blueberry jam.

A note elsewhere says turkey to be cooked for 35 minutes per kilo.

* there’s a typo so that it says duck rather than turkey here.



…pato con esta salsa y con mermelada de arándanos.