Combine the elderberries, water, cinnamon, cloves, and ginger in a large pot over medium high heat.
Bring to a low boil then reduce to a simmer. Continue to cook at a simmer (partially covered with a lid, ajar enough to let steam escape) until the liquid is reduced by about half, about 30 to 45 minutes.
Turn off the heat, and allow the mixture to steep for about 1 hour or until the syrup is mostly cooled, and just "warm".
Strain the syrup through a wire mesh strainer or cheesecloth, pressing down on the berries with a spoon (or squeezing if using cheesecloth) to get all of the liquid out.
Whisk the honey into the warm juice until dissolved, and you are left with a thickened syrup.
Pour into glass bottles or jars and store in the refrigerator for up to 4 weeks.