Thanksgiving Centerpiece with Pomegranates, Tulips, and Roses

Martha Stewart
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Martha Thanksgiving Centerpiece

A Thanksgiving table demands a feast for the eyes with all the trimmings. But bear in mind that well-mannered centerpieces should never block guests’ views of one another. A low container is just what’s needed, leaving room for lavish helpings of pomegranates, red viburnum berries, tulips, roses, and ranunculus served up with a bronzy-green magnolia-leaf wreath.

Tools and Materials

  • Pomegranates with stems attached (available at some florists)
  • Red viburnum berries
  • Tulips
  • Roses
  • Ranunculus
  • Magnolia stems
  • Low, shallow dish
  • Floral foam
  • Plastic wrap
  • Floral scissors
  • Flower picks

Directions

1. Soak a piece of floral foam in water overnight.

2. Line a low, shallow dish with plastic wrap. Trim foam with a knife to fit snugly inside dish, rising about 1 inch above its rim, this will help shape the arrangement into an attractive mound.

3. Trim magnolia stems at a 45-degree angle with floral scissors, and insert them around the foam to form a continuous border.

4. Using floral scissors, cut stems of red viburnum berries, tulips, roses, and ranunculus at a 45-degree angle, and insert into foam to create a full mound that conceals the foam.

5. Trim wire of flower picks to 2 inches (use 1 pick for each pomegranate). Twist wire ends around pomegranate branches, above, and insert picks in foam, anchoring firmly. (If pomegranate lacks a stem, insert a pick directly through the flesh of fruit and then insert pick into foam; remove pomegranate from arrangement after a day as juice may leak.) Spritz flowers and foam with water every other day.

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