If you are lucky enough to be the chef yourself for the Thanksgiving feast consider the beauty of a special centerpiece using fruits and herbs and a large pillar candle. Making a vertical arrangement allows plenty of room on the table for all the serving dishes. Begin early in the month by drying orange and apple slices. Oranges can be cut into ¼ inch slices and placed on the dehydrator rack or a slow (150-200 degree) oven. Slit oranges are left whole, with slits cut just to the center, but not all the way through the fruit. The slits are about ¼ inch apart. I have to keep these oranges in the dehydrator at least a week. Try to find oranges that are not too juicy for this. Apple slices are cut ¼ inch thick, but have to be soaked for 5 minutes in a solution of lemon juice and salt to prevent them from browning. Apple slices dry in about 24 hours in the dehydrator. Dry them until they are leathery, but still pliable. Artichokes and pomegranates can be dried in the dehydrator but take a long time too. All of these dried fruits can be combined with realistic faux fruit to make a beautiful Thanksgiving centerpiece surrounding a pillar candle. Spray nuts and pinecones with glossy spray varnish to give them a rich look. Make your arrangement in a terra cotta pot.

Use the dried fruit slices to begin making garland for the Christmas tree or mantle. Use raffia or twine and a large yarn needle to piece fruit. Thread bay leaves if you do not want the string to show. I have also made garlands with miniature Indian popcorn ears by tying the twine around the peeled back cornhusks. To preserve apple garlands from year to year they can be frozen in zip lock bags. This will prevent discoloration and also moth larvae from munching the fruit.

Cranberries darken and shrivel when they are used on garlands and wreaths. I have seen them used by florists to hold fresh flowers by filling clear vases and adding water. They look gorgeous through the water, and last as long as the fresh flowers do.

The very best Cranberry Conserve recipe is published in a book called "Christmas Thyme at Oak Hill Farm." The recipe is from Marge Clark, who authored award winning herbal cookbooks.

Do try the Cranberry Conserve recipe with your Thanksgiving dinner:

4 cups raw cranberries, washed
1 and one half cup water
3 cups sugar
1 cup crushed pineapple, undrained
One half-cup light raisins
One seedless orange, chopped (including the rind)
One half-cup walnuts or pecans chopped.

In large, heavy saucepan, combine the cranberries and water. Bring to boil over medium heat and simmer for 5 to 8 minutes until berries pop and are tender. Stir in the sugar, crushed pineapple, raisins and chopped orange. Bring mixture to a boil, reduce heat and simmer for 20 minutes, stirring occasionally. Remove from heat and stir in the nuts. Store in refrigerator. Makes about 5 cups.