Ingredient Confusion

Here's something odd:

A few days ago I went grocery shopping, and bought a beautiful set of New York strip steaks that were on sale for a rediculously low price. Unable to show an ounce of patience, I broiled one for dinner that night. (For those of you who don't know me well, patience and red meat cannot coexist in my world, which perhaps explains my penchant for steak tartare.)

As I was getting ready to eat, I found myself glancing over the ingredient list of my bottle of A-1. My eye settled on the second ingredient, which confused me more and more as I continued to stare:

Crushed orange puree

Now, this could have two interpretations: one, the puree of crushed oranges or two, orange puree that has been crushed. Both of these seem pretty pointless, though. If you go with the first interpretation, then the puree is still going to consist of oranges, no matter whether they are crushed or not; the texture will be the same since the definition of a puree is "a paste or thick liquid suspension usually made from cooked food ground finely" (Merriam-Webster Dictionary).

If, however, you go with the second definition, it makes even less sense. How can you crush puree? Wouldn't the pestle or grider or whatever just go right through the puree? There's nothing to crush!

Hmmm... What could it mean?

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