PREP AHEAD: Form the wreath and then refrigerate it, covered, a day ahead of time, then just bake it when you’re ready. You can also freeze the uncooked wreath and bake it from frozen – up the cooking time to 1 hour in this case.
SUBSTITUTION: Swap the dried cranberries for apricots, and the pecans and almonds for pistachios, walnuts, or cashews, or leave them out altogether. I like to throw in a handful of chopped sage leaves sometimes, for a more festive flavor. Instead of cranberry sauce, you can use any chutney, relish, or sauce you like! A caramelized onion chutney would be lovely.