How to Make a Thanksgiving cornucopia

Latin for "horn of plenty," a cornucopia makes a colorful centerpiece for holiday meals.

You Will Need

* A large tray or cookie sheet

* Assorted leaves (real or fabric)

* A 2-foot-long wicker cornucopia (available at most craft stores)

* 3 eight-ounce bags of raffia or straw

* Gourds, crabapples, Indian corn, mini pumpkins, pomegranates, artichokes

* Walnuts

* Cranberries

* And ribbon for a bow

* Mums (optional)

Step 1: Place large tray or cookie sheet

Place a large tray or cookie sheet on a table.

Step 2: Scatter leaves & set cornucopia

Scatter colorful autumn leaves, real or fabric, over the tray, and set the cornucopia on top of the foliage.

Step 3: Line w/ straw or raffia

Line the bottom of the cornucopia with straw or raffia.

Step 4: Place large fruits & veggies

Place the larger fruits and veggies inside the cornucopia first to serve as a foundation for the smaller ones.

Produce with shiny, waxy skin—gourds, pomegranates, miniature pumpkins, artichokes, crabapples, and Indian corn—will stay fresh longest.

Step 5: Fill w/ smaller fruits & veggies

Continue filling the cornucopia with the smaller fruits and veggies. Let some spill onto out onto the tray.

Step 6: Sprinkle walnuts & cranberries

Sprinkle walnuts and cranberries over the arrangement, allowing them to fall into the nooks and crannies.

Step 7: Tuck in leftover leaves

Tuck in any leftover leaves.

Fresh mums can be inserted on Thanksgiving; they will last all day.

Step 8: Tie big bow at base

Tie a big bow at the base.

Fact: The modern ice-cream cone was unveiled in 1904 at the World's Fair in St. Louis, where it was called "the World's Fair Cornucopia."