Supper club emergency! Bitter Demi-glace!

I am making a juniper berry Demi glacé for supper club tonight to go with venison. I soaked the berries in brandy over night and burned the alcohol off in the sauce. Second third ingredients were honey and the veal demiglace. As I taste the sauce has a bitter aftertaste. I need to try and save this. Any suggestions on counteracting this bitter taste?? Help!!!

 

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