Wash Brussels sprouts ad remove discolored leaves. Trim stem ends. Place the Brussels in a large saucepan; add broth. Bring to a boil over medium-high heat; reduce heat and simmer at least 5 minutes until Brussels are tender.

Drain, reserving 1 cup of chicken broth. Melt butter in saucepan; add onion and garlic. Saute over medium-high heat 2 minutes until tender and fragrant. Add reserved broth and marmalade; bring to a simmer. Cook, stirring often, 15 minutes until glaze reduces and thickens. Add Brussels sprouts, salt and pepper; toss well until thoroughly heated and coated.

Serve warm.