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Combine fresh or dried elderberries in a large pot and cover with water.
Bring to a boil, and stir; reduce to a medium-low simmer for 30 mins without a lid, stirring occasionally.
Allow to cool. Use a potato masher, mash berries into the bottom of the pot to extract their juices.
Strain this through a fine mesh sieve or cheesecloth, it does stain so be careful.
Add the juice back to the pot, along with sugar and spices of choice.
Boil again to reduce and concentrate the mixture. I did this for a further 30 minutes on a medium simmer.
Sieve out the spices and divide into small sterilised jars whilst its still warm as this will seal the jars for long storage, fill them right to the top before placing the lids.
If using jars with metal lids they should pop in and be sealed once the syrup is cool.
Alternatively, you can refrigerate open jars for 2-3 months if stored correctly, or freeze the syrup for up to 6 months pour into ice cube trays for easy dosing.
Sealed jars can be stored long-term for several years.