How to Make a Thanksgiving Cornucopia
Latin for "horn of plenty," a cornucopia makes a colorful centerpiece for holiday meals.
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Don't host another Thanksgiving without these tips and tricks.
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)
- 3.0 eight-ounce bags of raffia or straw
- Gourds, crabapples, Indian corn, mini pumpkins, pomegranates, artichokes
- Walnuts
- Cranberries
- And ribbon for a bow
- Mums (optional)
Steps
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Step 1
Place large tray or cookie sheet
Place a large tray or cookie sheet on a table.
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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.
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Step 3
Line w/ straw or raffia
Line the bottom of the cornucopia with straw or raffia.
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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.
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Produce with shiny, waxy skin—gourds, pomegranates, miniature pumpkins, artichokes, crabapples, and Indian corn—will stay fresh longest.
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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.
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Step 6
Sprinkle walnuts & cranberries
Sprinkle walnuts and cranberries over the arrangement, allowing them to fall into the nooks and crannies.
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Step 7
Tuck in leftover leaves
Tuck in any leftover leaves.
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Fresh mums can be inserted on Thanksgiving; they will last all day.
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Step 8
Tie big bow at base
Tie a big bow at the base.
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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."
