How To Make a Thanksgiving Cornucopia

Ingredients

• 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)

Steps

1. Place large tray or cookie sheet - Place a large tray or cookie sheet on a table. (40 sec. )
2. Scatter leaves & set cornucopia - Scatter colorful autumn leaves, real or fabric, over the tray, and set the cornucopia on top of the foliage. (44 sec. )
3. Line w/ straw or raffia - Line the bottom of the cornucopia with straw or raffia. (52 sec. )
4. Place large fruits & veggies - Place the larger fruits and veggies inside the cornucopia first to serve as a foundation for the smaller ones. (57 sec. )
5. Produce with shiny, waxy skin—gourds, pomegranates, miniature pumpkins, artichokes, crabapples, and Indian corn—will stay fresh longest. (65 sec. )
6. Fill w/ smaller fruits & veggies - Continue filling the cornucopia with the smaller fruits and veggies. Let some spill onto out onto the tray. (73 sec. )
7. Sprinkle walnuts & cranberries - Sprinkle walnuts and cranberries over the arrangement, allowing them to fall into the nooks and crannies. (81 sec. )
8. Tuck in leftover leaves - Tuck in any leftover leaves. (88 sec. )
9. Fresh mums can be inserted on Thanksgiving; they will last all day. (92 sec. )
10. Tie big bow at base - Tie a big bow at the base. (97 sec. )
11. 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.” (102 sec. )