Step 1

In a small (2-quart) saucepan, combine the cranberries, honey, water, and orange zest and juice. Set over medium-high heat and bring to a boil. Reduce the heat so the mixture is at a simmer and cook, stirring occasionally and pressing the cranberries against the sides of the pan with a wooden spoon once they soften, until the berries are completely broken down and achieve a jamlike consistency, 5 to 7 minutes. Remove from the heat, stir in the walnuts and refrigerate until completely cool, about 30 minutes. You should have about 1/3 cup sauce.

Step 2

In the small bowl of a food processor or a mini food processor, or in a large bowl if using a hand mixer, combine the chevre and milk, and process until smooth. Transfer the mixture to a small serving bowl. Dollop mounds of the cranberry sauce on top of the chevre, and use a knife or spatula to create a swirling pattern. Garnish with more orange zest and walnuts, and serve; or cover and refrigerate until needed.