Combine the elderberries, water, cinnamon, cloves, and ginger in a small saucepan over high heat and bring the mixture to a boil. Lower the heat and allow the mixture to simmer until the water has been reduced by half, about 25 to 30 minutes.
Pour the cooked berries and liquid through a fine mesh strainer, into a clean bowl, to strain out the berries. Use the back of a spoon to press on the berries in the strainer, to extract all of the juice, then discard the pulp that's left in the strainer.
Allow the elderberry juice to cool to room temperature, so that the heat doesn't harm the nutrients in the honey. Stir in the honey, using a whisk to incorporate it smoothly, then transfer the syrup into a sealed glass jar that you can store in the fridge.
This syrup should keep well for at least two weeks when stored in the fridge, so if you don't think you'll use it all before then, feel free to freeze any extras. You can always thaw it overnight in the fridge when you need more. Homemade elderberry syrup doesn't become as thick as the store bought version because it uses less sugar and no preservatives or thickeners, so don't be alarmed if the final syrup has more of a liquid consistency.
Nutrition information is for roughly 1 teaspoon, assuming this recipe makes 1.5 cups total. This information is automatically calculated and is just an estimate, not a guarantee.
This recipe should make roughly 1.5 cups of elderberry syrup, but that amount will vary based on how long you let the liquid cook down. This recipe is very adaptable, so feel free to experiment with it.
If you need a vegan recipe, feel free to use coconut sugar or maple syrup as an alternative sweetener to honey. If you choose to omit the sweetener, you'll just be left with cooked elderberry juice, which will spoil much more quickly in the fridge. You can freeze it, however, for longer shelf life. (I would use small ice cube trays for easy portioning.)