Add potatoes to a large pot with water and boil until just tender, not mushy though. Drain and allow the potatoes to cool to room temperature.

Add the tender potatoes to a 9x13 inch sized baking dish. Preheat the oven to 350 degrees.

Next add sugar, cornstarch, salt, cinnamon, and nutmeg to a medium sized saucepan over medium heat. Next stir in the apricot nectar, hot orange juice, and orange zest and stir together then bring to a boil, stirring the entire time. Remove from the heat and add in vanilla extract and half of the butter.

Pour the mixture over the potatoes then take the remaining butter and cut into pats and place on the top of the potatoes.

Bake for 25-35 minutes or until sauce is bubbly and potatoes are soft and completely tender.