Wild Mushrooms and Fresh Pomegranate Sauce

In a small saucepan, combine pomegranate seeds and juice, tangerine segments, and apple juice concentrate. Simmer over a medium flame until liquid begins to thicken, about 10 minutes. Remove and strain to remove seeds. Keep at room temperature.

In a large bowl, toss mushrooms with garlic, dill, and canola oil. Using a hot flat top grill, grill mushroom mixture quickly in the oven (mushrooms should be crispy).

In the center of each dinner plate, place one-quarter of the mushroom mixture. Top with your favorite seafood, poultry or game, then drizzle with the pomegranate reduction. Serve with vegetables and either potatoes or a whole grain such as farro.