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)
- 3.0 eight-ounce bags of raffia or straw
- Indian corn
- mini pumpkins
- 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.
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.”