Begin by cutting 1 pound of suet into small chunks and rendering in a saucepan (or baking dish in a 375-degree oven) until all the fat has melted.
Strain rendered suet through fine cheesecloth, allow it to harden at room temperature, and then melt and strain again. Measure out 1 1/2 cups melted suet and set aside.
Place fresh cranberries in bottom of 6-cup Bundt pan in desired pattern (we used three cranberries in every other channel).
In a large bowl, thoroughly combine 4 cups wild birdseed and 1 cup each dried cranberries and peanuts.
Add melted suet to dry ingredients and thoroughly coat using large plastic spoon or your hands.
Once completely combined, fill pan with mixture, being sure to press down firmly as you go.
Allow mixture to harden overnight in the refrigerator (or freezer).
Once hardened, remove pan from fridge and allow to sit at room temperature for 5 or 10 minutes before unmolding.
With wide ribbon, hang wreath outside when temperature is around freezing. Be sure wreath is not in direct sunlight, to avoid melting or spoiling. (Tip: Avoid using twine or rope to tie up wreath as it can pull through and break the side of the wreath.)