Make clever use out of a Bundt pan by creating a pretty suet-birdseed feeder for your feathered friends.
- Saucepan or baking dish
- Fine cheesecloth
- Measuring cup
- Fresh cranberries
- 6-cup Bundt pan
- Wild birdseed
- Dried cranberries
- Roasted unsalted peanuts
- Large plastic spoon
- Wide ribbon
- 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.)