Georgian Cilantro Sauce

See the RecipeSusie Cushner

(Kindzis Satsebela)
Sauces made with a variety of vegetables, fruits, herbs, and nuts are essential to Georgian cuisine (the republic, not the state). This recipe is adapted from Darra Goldstein's The Georgian Feast (HarperCollins, 1993). We've substituted easy-to-find apricot preserves for the traditional apricot leather. Serve with crudites or grilled meats.