Fruit puree in primary or secondary

I previously brewed a Blood Orange Hefeweizen, and racked it on to 3# of blood orange puree in a secondary fermenter. The beer came out amazing. I am going to be brewing this again tomorrow, and have a quick question. I have switched from using a glass corboy for fermenting to a 60L Speidel. If I am able to add the puree to the Speidel as fermentation is winding down, with out spashing (ie: putting a sanitized hose on a funnel and putting it below the surface), could I just go ahead and add the puree in the primary, or would it still be best to rack it into a 5 gal carboy with the puree. I'm just wondering if it would help prevent possible contamination, or if it would have some negative effect on the finished beer by adding it to the primary just before it finishes up.

 

I do everything in the primary. For fruit beers, I ferment for four days or so and then add the fruit. My beers came out great

 

How did this turn out for you? I heard using the funnel and hose method can actually push oxygen into your beer. With a speidel you should just be able to ladle it in, no?

Also, did you just puree your fruit, freeze, then thaw and add? Im wondering about that process as well.

thanks!