Combine all the ingredients in a saucepan. Bring it to a boil over medium-high heat. Then reduce the heat to medium-low and simmer for 30 to 40 minutes. The syrup should reduce down to less than half and will thicken slightly.
Remove from heat and pour through a fine-mesh strainer. Use tongs to remove the spices pods, cinnamon stick, and ginger. To extract as much of the elderberry juice as possible, use a rubber spatula or the back of a spoon to press the berries into the strainer. Discard the berry pulp and spices.
Transfer the syrup into a lidded glass jar. Store the syrup in the fridge.
The syrup will keep approximately 2 weeks in the fridge. You can also freeze it into cubes. Then thaw individual cubes in the fridge.
Notes
You can use fresh or frozen elderberries, in which case you will need to use 1 cup instead of 1/2 cup of dried.