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
* 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."