how many grams in a tablespoon of prune puree?

try a different amount

conversion reference

things people ask

• Does 1 tablespoon prune puree really replace 1 tablespoon butter?
  In moist, dark recipes, close to it. 18 g of puree brings water, fiber, and sugar instead of fat, so the crumb gets softer and slightly chewier. The trick works best for chocolate cakes, banana breads, and spice cakes where the prune flavor blends in. For shortbread or anything that depends on butter for structure, the swap fails — there's no fat to cream.
• How much prune puree should I add to a bowl of oatmeal?
  One to two tablespoons (18-36 g) stirred in at the end is enough to sweeten a single serving without needing added sugar. The puree melts into the hot oats and adds a jammy quality. Two tablespoons in a smoothie thicken the texture noticeably and cover the slight grit some people get from raw oats or chia.
• Can I use prune puree by the tablespoon in salad dressings or marinades?
  It works better in marinades than vinaigrettes. A tablespoon stirred into a soy-and-vinegar marinade for pork or short ribs adds body and a fruit-forward sweetness similar to plum sauce. In a cold vinaigrette, the puree doesn't emulsify cleanly and tends to settle — you'd want to thin it with warm water first or stick to a teaspoon for color.

related conversions

• Prune Puree: cups to grams
• Prune Puree: teaspoons to grams
• Prune Puree guide