Simmer dried berries in water with spices until liquid is reduced to two cups, which should take 30-45 minutes.
Strain liquid mixture and discard or compost berries, ginger, cinnamon sticks, and cloves. Make sure to press the berries through the strainer firmly to extract any remaining liquid.
Allow mixture to cool slightly before stirring in raw honey.
Store in an airtight glass jar in the refrigerator for up to four months. To prolong shelf life of elderberry syrup, add in a splash of brandy.