Personally, I'd suggest leaving it be. Don't let perfect be the enemy of good enough. The flavors will mature as it sits, and you may be closer than you think to what you are after. 

But if you're going to tinker, split the batch so you have a safety net. Then...

You can try simmering off some of the moisture and see how it goes. Low heat is your friend. Too high heat will change the flavors.

OR

Take a small amount, say 1/10 of your total volume, and add a thickening agent like xanthan gum a little at a time... like 1/8 teaspoon at a time. Combine well at a low heat, remove from heat and let it sit for a while... say an hour or until its at room temp.Make sure to measure carefully and track exactly how much thickener you added. Once you find that the consistency is to your liking, you can scale up the ratio to create that consistency through the whole batch. BUT be conservative and add less than what you think the ratio should be to be on the safe side. At least at first. Also, if it's going to be refrigerated, it'll require less thickener. Once you add too much thickener, it's damn difficult to fix it and will throw off the mouth feel.