Tip the cranberries into your blender. Pour in the coconut water and blitz for 1-2 mins till the cranberries are pulverised, then pour the mix through a fine sieve into a jug. Use the back of a spoon to press the cranberry pulp to squeeze out as much juice as possible. Discard the pulp and pour the pink cranberry water back into the blender.
Peel and break in the banana. Peel the clementines and pull as much white pith off them as possible. Break them into segments and add to the blender. Pop the stones out of the Medjool dates, roughly chop them and add to the blender.
Add a few ice cubes and blend for a few mins till smooth. Pour into a couple of glasses and serve straight away.