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| How To Make a Thanksgiving
Cornucopia |
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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)
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| Steps |
 Place
large tray or cookie sheet
Place a large tray or cookie sheet on a table.
 Scatter
leaves & set cornucopia
Scatter colorful autumn leaves, real or fabric, over the tray, and set the cornucopia on top of the foliage.
 Line
w/ straw or raffia
Line the bottom of the cornucopia with straw or raffia.
 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. |
 Fill
w/ smaller fruits & veggies
Continue filling the cornucopia with the smaller fruits and veggies. Let some spill onto out onto the tray.
 Sprinkle
walnuts & cranberries
Sprinkle walnuts and cranberries over the arrangement, allowing them to fall into the nooks and crannies
 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. |
 Tie
big bow at base
Tie a big bow at the base.
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| Re-Printed with permission
from Howcast Media, Inc © 2009 |
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