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