Cranberry Pecan Wreath

For Filling: In a medium saucepan, combine cranberries, brown sugar and butter. Bring to a boil over medium-high heat. Reduce heat and simmer for 5 to 7 minutes or until very thick, stirring frequently. Remove mixture from heat and stir in pecans.

For Dough: In a large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt.

Heat milk, butter and water until very warm (120 degrees F to 130 degrees F). Stir into dry ingredients. Stir in 2 eggs and enough remaining flour to make soft dough.

Knead on a lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover, then let rest for 10 minutes.

Roll dough to a 30-inch by 6-inch rectangle. Spread filling over dough to within 1/2 inch of edges. Beginning at long end, roll up tightly, pinching seam to seal. Form into a ring, then join ends, pinching to seal.

Transfer to a greased large baking sheet. Cover and let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.

Bake at 350 degrees F for 40 to 45 minutes or until done. Remove from pan and cool on wire rack.

For Glaze: In a small bowl, combine all ingredients, stirring until smooth. Drizzle over wreath.

Decorate with additional cranberries, orange slices and pecan halves, if desired.