Raisin Puree

Three ingredients blended smooth in a food processor, and you’ve got a natural fat replacer for baking. Raisin puree substitutes for butter or oil in recipes like cookies, brownies, and quick breads, keeping baked goods moist while cutting out most of the fat.

The raisins bring their own natural sugars and pectin, which trap moisture the same way fat does. The vanilla extract adds warmth so your baked goods don’t taste like they’re missing something. Blend until completely smooth with no visible raisin pieces.

Use this as a 1:1 replacement for butter or oil in most baking recipes. The texture will be slightly denser and chewier, but the moisture level stays the same.

Kitchen Tips

• Use seedless raisins. Seeds won’t break down fully and leave gritty bits in the puree
• Add the water gradually while blending. You want a thick, smooth paste, not a runny liquid
• Use hot water for easier blending. It softens the raisins and helps them break down faster
• Store in a sealed container in the fridge for up to a month. It also freezes well

Variations

• Use prunes instead of raisins for a darker puree that works especially well in chocolate recipes
• Add a pinch of cinnamon for spiced baked goods
• Use date pieces instead of raisins for a caramel-flavored puree