Combine broth and cranberries in a medium saucepan; bring to a boil. Stir in rice; remove from heat, cover, and let stand 5 minutes.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add turkey, and cook 2 minutes. Turn and cook over high heat 2 minutes or until browned.
Spoon marmalade over turkey; cook, uncovered, over medium heat 2 additional minutes or until thoroughly heated.
Fluff rice mixture with a fork; spoon evenly onto 4 plates, and top each serving with 2 cutlets.