Elderberry Syrup Recipe in the Crockpot with Ginger and Cinnamon

Name: Elderberry Syrup Recipe in the Crockpot with Ginger and Cinnamon
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Ingredients: 1 cup dried elderberries (black elderberries, not raw fresh berries); 4 cups filtered water; 1 Tbsp fresh ginger, grated; 2 cinnamon sticks; 1/2 tsp whole cloves; 1/2 tsp ground turmeric (optional); 1 strip orange peel, no white pith; 1 cup raw honey; 1 Tbsp lemon juice; clean glass jars with lids, for storing

By Iren Pavlenko · Last updated: 10 Nov 2026

This elderberry syrup recipe for the crockpot simmers dried elderberries with ginger, cinnamon and cloves until the liquid turns dark and thick. You strain it, stir in honey and keep a jar in the fridge for cold season.

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Elderberry Syrup Recipe in the Crockpot with Ginger and Cinnamon

Recipe by Iren Pavlenko

0.0 from 0 votes

Course: DrinksDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Dried elderberries simmer with ginger, cinnamon and cloves for hours, then get strained and sweetened with honey. The syrup stores in the fridge.

Ingredients

1 cup dried elderberries (black elderberries, not raw fresh berries)
4 cups filtered water
1 Tbsp fresh ginger, grated
2 cinnamon sticks
1/2 tsp whole cloves
1/2 tsp ground turmeric (optional)
1 strip orange peel, no white pith
1 cup raw honey
1 Tbsp lemon juice
clean glass jars with lids, for storing

Directions

Rinse the dried elderberries in a fine mesh strainer. Pick out any stems.
Put the berries, water, ginger, cinnamon sticks, cloves, turmeric and orange peel into a 6-quart slow cooker.
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. The berries must be fully cooked, never served raw or lightly warmed.
The liquid should be deep purple and reduced by about one-third. The berries should look soft and swollen.
Turn off the slow cooker and let it cool for 20 to 30 minutes so it is warm but not hot.
Mash the berries lightly with a potato masher to release more juice.
Pour the mixture through a fine mesh strainer set over a large bowl. Press the solids gently with a spoon. Discard the solids.
Let the liquid cool until it is lukewarm, about 110°F or less, so it does not damage the honey.
Stir in the honey and lemon juice until completely dissolved.
Pour the syrup into clean jars, label with the date and refrigerate.

Notes

Store in the fridge for 2 to 3 weeks. For longer storage, freeze in ice cube trays. Typical use is a spoonful at a time, but check with a doctor before giving it to children or using it during pregnancy. Never give honey to infants under one year.

Why a slow cooker works for elderberry syrup

Elderberry syrup needs a long, gentle simmer to draw color and flavor from the dried berries. On the stove you have to watch the pot so it does not boil over or scorch. A slow cooker keeps the temperature steady and needs no stirring. It is a project that takes about ten minutes of work and a lot of waiting, which suits a busy week.

The long cook time also matters for safety. Raw elderberries and their stems and seeds can cause stomach upset. Cooking the dried berries thoroughly is the standard way to make them safe to eat, and a slow cooker holds the heat long enough to do it. Plan for about five hours total, and make it on a weekend so you can strain it while it is still warm.

Ingredient notes

Dried elderberries: buy black elderberries (Sambucus nigra) from a reputable herb supplier. Check that they are free of stems and any leaves. Sniff the bag. Good dried berries smell faintly of dark fruit, and stale ones smell dusty.

Fresh ginger: it gives warmth and a slight bite. Grate it fine so the flavor comes out into the water.

Cinnamon and cloves: whole spices give a cleaner flavor and a clearer syrup than ground ones, which turn cloudy. Use a clean metal spoon for the pot and a sanitized jar so the syrup lasts its full storage time.

Raw honey: it is stirred in only after the syrup cools, to keep its flavor. Maple syrup works as a substitute for those who avoid honey.

Orange peel: a thin strip adds a hint of citrus. Leave out the white pith because it tastes bitter.

Tips for a clear, balanced syrup

Cool before adding honey: very hot liquid damages honey and changes its taste. Wait until it is lukewarm and easy to touch. Test the temperature with the back of a finger, and wait if it feels hot rather than warm.

Strain twice if needed: a cloth or fine strainer catches the tiny bits, so the syrup stays smooth and does not spoil faster. Press gently, since pushing hard forces bits of pulp through and clouds the syrup.

Do not use fresh raw elderberries, the most common mistake: raw berries, stems and leaves contain compounds that can make you sick. Use dried berries and cook them fully.

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Swaps and variations

Add a few star anise or a spoon of dried rose hips for more flavor. For a less sweet syrup, use only half a cup of honey, though the syrup will keep a shorter time. Brown sugar or maple syrup are options for those avoiding honey. A splash of vanilla or a few dried orange slices will also change the flavor in a pleasant way.

Do not add honey to the pot while it cooks, and do not boil it. Heat reduces its flavor and can leave it tasting flat and burnt.

How to use it

Many people take a spoonful straight, stir it into hot tea or drizzle it over pancakes and yogurt. It also makes a pretty mixer for sparkling water. Keep a small spoon by the jar and shake before each use, since some settling is normal. Shake the jar before each use, since the syrup settles a little as it sits.

Storing and freezing

Keep the syrup in a sealed glass jar in the fridge for 2 to 3 weeks. If it looks cloudy, smells sour or shows mold, throw it out. A splash of brandy or vodka can extend storage, but it is not needed. Label each jar with the date, because you will forget.

For longer storage, pour the syrup into ice cube trays, freeze, and move the cubes to a freezer bag. They keep for 6 months. Thaw one cube in the fridge at a time.

Elderberry Syrup Recipe in the Crockpot with Ginger and Cinnamon at a glance

Prep time: 10 minutes
Cooking time: 5 hours
Servings: 24 servings
Ingredients: 10, led by dried elderberries (black elderberries, filtered water, fresh ginger, cinnamon sticks

Tips for Elderberry Syrup Recipe in the Crockpot with Ginger and Cinnamon

Elderberry Syrup Recipe in the Crockpot with Ginger and Cinnamon FAQ

How long does Elderberry Syrup Recipe in the Crockpot with Ginger and Cinnamon take?

Elderberry Syrup Recipe in the Crockpot with Ginger and Cinnamon takes 5 hours of cooking after 10 minutes of prep.

How many people does Elderberry Syrup Recipe in the Crockpot with Ginger and Cinnamon serve?

This recipe makes 24 servings.

What do I need to make Elderberry Syrup Recipe in the Crockpot with Ginger and Cinnamon?

10 ingredients, led by dried elderberries (black elderberries, filtered water, fresh ginger, cinnamon sticks. Amounts are in the recipe card above.

Iren Pavlenko

Hi, I'm Iren Pavlenko. I read the top-ranked slow cooker recipes for a dish side by side and write down what they disagree on and what they all leave out — the cut, the pot size, and both the LOW and HIGH times. I write these guides so your weeknight dinner doesn't turn into a dry roast because a recipe never said which of those four things mattered.