2 tb Butter
1/3 c  Minced onions
1/3 c  Grated carrots
2 c  ESPAGNOLE SAUCE
1/2 c  Red wine
1 pn Cloves
1 tb Lemon juice
1/4 c  Red currant preserves
1/3 c  Light cream
3 tb Chopped parsley

Heat butter in pan. Saute onions & carrots until tender. Add sauce,
wine, cloves & juice. Reduce by half. Stir in preserves & finish by
adding cream & parsley.