In a small, heavy bottomed saucepan, add the cranberries, orange juice, water, salt and cinnamon.
Bring to a boil and then lower to a simmer. Simmer for about 15 minutes or until cranberries cook down and sauce is thick, adding more water if the cranberries start to stick to the pot.
Top with orange zest and a sprinkle of walnuts to garnish.
To serve, top each latke with goat cheese and then some of the room temperature cranberry compote with orange zest and walnuts.